Cinco de Mayo is right around the corner, and I’ll freely admit that I have margaritas on my mind. And what better time to share one of my all time favorite margarita recipes!

I’m not really a margarita person, though I love the Bottoms Up Margaritas at On The Border. It’s a different take on the drink, and is known by some as a Mexican Bulldog.

The Mexican Bulldog is different because it contains a bottle of Corona, which sits upside-down in the glass. The beer doesn’t all come out at once, and as your drink goes down, you simply raise the Corona just enough to let some spill into your margarita. Suction takes over from there, so you don’t need be worried about getting too much beer into your beverage.

For those who aren’t margarita drinkers, the beer cuts down on some of the sweet and sour taste of the cocktail, and the flavor actually changes as you get closer to the bottom.

I like my beverage on the rocks, though you can choose to make yours frozen. Either way it’s tasty. Here’s what you’ll need:

Mexican Bulldog Margarita recipe

  • 1 oz of tequila
  • Lime margarita mix
  • 1 Corona

Mix tequila and margarita mix. Salt rim of a large glass and pour mixture in. Take the bottle of Corona and flip it upside down into the glass. If you’re making the frozen version, simply place ice in a blender along with the tequila and margarita mix. The amount of ice needed will vary depending upon the size of the glass.

If you try this out, let me know how it turns out!

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