The Corona'Rita Fishbowl for Cinco de Mayo

Hunting & Gathering

BY BRITTANY MATTIE SRQ DAILY FRESHLY SQUEEZED CONTENT EVERY MORNING TUESDAY MAY 5, 2020

Upon many of our restaurant's reopening for business Monday, some people have excitedly beelined to their beloved watering holes for a longly-reminisced dining experience, while others are still cautiously hanging in the wings at home until quarantine hibernation runs its full course. No matter what side of the fence you sit on, a simple fact remains: today is Cinco de Mayo. We hold no judgments whether you prefer to celebrate in your own backyard isolation station or hang on an outdoor patio of one of the local hot spots back open for service. Thankfully, Assistant Vice President at Phillippi Creek Oyster Bar, Amy Berlin, created this festive fishbowl cocktail for us and shared the recipe if you do so choose to stay home and fiesta in your slippers and sombrero. 

Ingredients
6 oz. gold tequila (we suggest your preferred reposado or añejo)
3 oz. orange liqueur
8 oz. fresh squeezed orange juice
3 oz. fresh squeezed lemon juice
3 oz. fresh squeezed lime juice
2 oz. simple syrup
1 bottle of Corona extra

Grab a clear glass pitcher or globe-like vessel of at least 96 oz. capacity. Pack it with ice, combine all your ingredients except for the Corona and stir well. Remove the bottle cap of the Corona and flip upside down into the margarita. Garnish with sliced limes. 

The Creek will be serving up the Corona'Rita on its spacious patio deck with a waterfront view for Cinco de Mayo. Salud to the Corona we actually want to party with.  

Photo courtesy of Philippi Creek Oyster Bar

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