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Redneck Margarita

Redneck Margarita are a fun, easy-to-make twist on the classic margarita. Combining frozen limeade concentrate, tequila, light beer, and a splash of Sprite, this refreshing cocktail is perfect for casual gatherings. The beer adds a light, crisp flavor, making this an ideal drink for backyard barbecues and summer hangouts.

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Redneck Margarita

Redneck Margarita

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: corona, frozen limeade, light beer, sprite cocktails, Tequila
Servings: 4
Author: Paul Kushner

Ingredients

  • 3 oz tequila
  • 2 oz Sprite
  • 3 oz frozen limeade concentrate
  • 3 oz Corona beer
  • Lime wedge for garnish
  • Salt for rimming optional

Instructions

  • Cut a lime and run it along the rim of the mason jar. Dip the rim of the glass into cocktail salt to coat.
  • In a mason jar, combine the frozen limeade concentrate, Sprite, Corona, and tequila.
  • Stir well until all ingredients are mixed.
  • Fill glasses with ice.
  • Pour the margarita mixture into the prepared glass.
  • Garnish with a lime wedge and serve immediately.

Notes

Pro Tips
  • For a tangier flavor, use freshly squeezed lime juice in addition to the limeade concentrate.
  • Rim the glasses with salt for a more traditional margarita feel.
  • Use a light beer like Corona for a crisp and refreshing finish.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

Redneck Margarita offer a refreshing and easygoing twist on the classic margarita, with the frozen limeade concentrate providing a tangy sweetness and the beer adding a light, bubbly finish. The tequila brings in the classic margarita punch, while the Sprite adds a bit of fizz and sweetness, making this drink perfect for casual gatherings.

See also  Grilled Mango Basil Margarita
Redneck Margarita
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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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.

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