Bucket Of "grizz" Recipe

Chill and prepare glassware

Chill the bucket or large serving vessel in the refrigerator for 10–15 minutes if possible. Place 6 Coronita bottles in the refrigerator or ice chest to keep them cold until serving.

Cut 6 limes into wedges. If rimming the bottle necks or the bucket lip, pour coarse sea salt or Tajín onto a small plate and set aside.

Combine tequila, lime, and simple syrup

In a large measuring pitcher or mixing bowl (1 L capacity or larger), combine 240 ml blanco tequila, 120 ml fresh lime juice, and 60 ml simple syrup. Stir briskly for 10–15 seconds to incorporate.

Adjust sweetness and acidity

Taste a small spoonful and adjust: add up to 15–30 ml more simple syrup if you prefer sweeter, or up to 15–30 ml more lime juice if you prefer tarter. Stir after adjusting.

Fill the chilled bucket about two-thirds full with crushed ice (≈1.0–1.2 kg). Reserve some crushed ice for topping around the bottles.

Pour the tequila–lime mix evenly over the ice in the bucket. This will create a flavored slushy bath that the Coronitas sit in.

Nestle the six chilled Coronita bottles upside-down or tilted into the ice so their necks are exposed and the beer can slowly mix with the tequila. Arrange bottles in a circular pattern so they support each other.

If desired, pour up to 250 ml club soda over the ice and bottles for extra fizz. This is optional — leaving it out yields a stronger tequila-forward bucket.

Rub a lime wedge around the exposed bottle necks or the bucket rim and dip in salt or Tajín if using. Place one lime wedge on each bottle neck or tuck wedges into the ice around the bottles.

Add mint sprigs between bottles for aroma, if using. Top with remaining crushed ice so bottles are well-supported and chilled.

Serve with a long-handled bottle opener (if bottles are not twist-off) and straws or small pour spouts. Instruct guests to lift their bottle slightly, squeeze a wedge of lime into the bottle if desired, and tilt to enjoy — tequila and lime will mingle with the Coronita as it pours.