A pitcher of strawberry beergaritas is the perfect cocktail to cool off during summertime entertaining. Mix up a batch in the blender with strawberries, Mexican beer, tequila and ancho simple syrup.
For the Ancho Simple Syrup, mix sugar, water and ancho chile pepper in small saucepan. Bring to boil. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 2 hours. Strain through double layer of cheesecloth or coffee filter. Cover and refrigerate until well chilled. (This makes enough syrup for 4 batches of Beergaritas.)
For the Beergaritas, place frozen margarita mix, strawberries, ice, tequila and Ancho Simple Syrup in blender container; cover. Blend on medium-high speed until smooth. Slowly add beer; mix gently. Serve immediately in beverage glasses.
Serve in beverage glasses rimmed with ancho chile salt. Mix 2 tablespoons kosher salt and 1/2 teaspoon McCormick® Gourmet Ancho Chile Pepper in small plate.
Wet outside rims of beverage glasses with lime wedge. Dip glasses into ancho chile salt to coat.
Variation: Try with other fruits including peaches and mangoes. Use 1 cup chopped fruit in place of the strawberries.