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Lagerita

Lagerita

The Lagerita is where margarita meets beer combining tequila, orange liqueur, lime, and crisp lager for a refreshing, slightly fizzy cocktail with a citrus-forward profile and a smooth finish. It’s an easygoing drink that brings a subtle twist to a classic favorite.

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Tasting Notes

The Lagerita brings together the tartness of a classic margarita with the crisp finish of a light lager. Tequila forms a smooth, earthy base, while Cointreau adds a bright citrus note and just a hint of sweetness. Fresh lime juice sharpens the flavor and balances the richness of the tequila. Topping it with lager introduces carbonation and a clean, dry edge that lightens the drink’s texture. It finishes with a refreshing bitterness and a subtle citrus aroma from the lime wheel garnish. The result is easy-drinking and well-rounded, with a blend of citrus, agave, and beer that keeps things lively.

Equipment and Glassware

To make a Lagerita, you’ll need a shaker, a jigger, a citrus squeezer, and a strainer. A bar spoon is useful if you want to gently stir after adding the beer. A highball glass works best for this cocktail, offering enough volume to hold the base ingredients, fresh ice, and a beer float. A sharp knife is helpful for slicing the lime garnish. Using chilled beer and a cold glass will help preserve carbonation and keep the drink cool longer. Since beer is added last, the shaker is used only for the first three ingredients to maintain fizz.

See also  Campari Sour

Ingredients

  • 2 oz tequila
  • 0.75 oz Cointreau
  • 1 oz freshly squeezed lime juice
  • 4 oz lager beer
  • Garnish: Lime wheel

Instructions

  • Add tequila, Cointreau, and lime juice to a shaker filled with ice.
  • Shake until the mixture is thoroughly chilled, about 10–15 seconds.
  • Strain into a highball glass filled with fresh ice.
  • Top with lager and garnish with a lime wheel.

Pro Tips

  • Use a light Mexican lager for best balance
  • Shake the base ingredients well to chill and blend thoroughly
  • Add beer slowly to avoid too much foam
  • Chill both the beer and glass to preserve carbonation
  • Use fresh lime juice for a sharper, cleaner taste
  • Adjust lime juice if your beer has more bitterness
  • Stir gently after adding beer if needed
  • Use a lime wheel for garnish instead of a wedge to avoid extra juice

When to Serve

The Lagerita is perfect for casual gatherings, taco nights, or hot afternoons when you want something bright and refreshing. It fits easily into summer BBQs, patio parties, or relaxed evening drinks with friends. Its combination of beer and tequila makes it a versatile option for beer lovers who want a little more flavor or cocktail fans looking for something easygoing. This drink pairs well with spicy foods, grilled meats, or chips and salsa. Serve it when you want something cold, citrusy, and crowd-friendly without a lot of prep or garnish work.

Which Liquor Brands to Choose

Tequila

  • Espolòn Blanco
  • Olmeca Altos Plata
  • El Jimador
  • Fortaleza Blanco

Orange Liqueur

  • Cointreau
  • Grand Marnier
  • Pierre Ferrand Dry Curaçao
  • Patrón Citrónge

Lager Beer

  • Modelo Especial
  • Pacifico
  • Corona Extra
  • Tecate
See also  Plum Mojito

Similar Cocktails

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Lagerita

Lagerita

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Beer, beer cocktails, cointreau, Cointreau Cocktails, easy tequila cocktails, Lime Juice, margarita variations, tequila cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz tequila
  • 0.75 oz Cointreau
  • 1 oz freshly squeezed lime juice
  • 4 oz lager beer
  • Garnish: Lime wheel

Instructions

  • Add tequila, Cointreau, and lime juice to a shaker filled with ice.
  • Shake until the mixture is thoroughly chilled, about 10–15 seconds.
  • Strain into a highball glass filled with fresh ice.
  • Top with lager and garnish with a lime wheel.

Notes

Pro Tips

  • Use a light Mexican lager for a clean, balanced flavor.
  • Chill your beer and glass beforehand to keep the drink extra cold.
  • For added flair, salt the rim before pouring.
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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