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Three Corona Cocktail Recipes You Have to Try

Words by Tom Billinghurst

Using Corona in a cocktail might not be the first thing you’d think of doing. But Angus McGregor, director of The LiquidState, has shown us three fresh and spicy ways to put the Mexican hops to new and exciting use.

With the Corona Sunsets Festival on the horizon next weekend, we headed on over to Barasti ahead of the event to chat to the bar staff that will be working at the event. Little did we know we were about to discover three new and interesting ways to use Corona: in cocktails, no less. And delicious, refreshing cocktails that you can make and try at home, on top of that. So here they are for your (responsible) enjoyment.

Essentials you will need: A cocktail shaker, a fine straining cloth, a measuring jug, patience, an adventurous spirit and a stomach of iron.

Note: each measurement will conjure up one cocktail of creative Corona-ness. Scale measurements accordingly.

Sunsets Festival DXB EDGAR was at the pre-event tasting of the sustainable-minded Corona cocktails at Barasti.

1. The Corona Tajin

In the mood to spice up your life, à la one of our favourite Spice Girls tunes? This is the (when two become) one for you.

What you need: 50ml Mutasalem Classico, 60ml Corona, 60ml Watermelon juice, 30ml Tajin syrup (recipe instructions below), 30ml lime juice

Making the Tajin syrup (allow two hours to prepare):

What you need: White sugar, water, coriander, cayenne pepper, chilli powder, sea salt


  1. Base: Prepare a sugar syrup by adding two parts boiling water to one part sugar. Stir until clear and then allow to cool.
  2. Infuse: Measure the herbs and spices (about half a teaspoon of each) and add them to the sugar syrup. Blend well and allow to sit for an hour.
  3. Strain: Using a fine straining cloth pour the mixture through it to remove all the sediment. Once done, store until ready to use.

Making the cocktail:

Pour all the ingredients into a cocktail shaker with fresh ice. Quickly shake then decant into a glass. Garnish with a watermelon skin and serve.

2. Maya Bay

No one is ever sweet enough. Especially when you could get this sugary deliciousness inside you.

What you need: 50ml Coconut-flavoured Takamaka, 180ml Kaffir Lime and Strawberry Soda (recipe instructions below)

Making the Kaffir Lime and Strawberry soda (allow 24 hours to prepare)

What you need: Corona, ogeat syrup, fresh squeezed lime juice, strawberries, Kaffir (Thai) lime leaf, white sugar, white balsamic vinegar, sea salt, black pepper, strawberry tea, water.


  1. Extract: Chop up the strawberries and kaffir lime leaf, then cover in sugar, salt and pepper. Add Corona and slow cook at 46 degrees for 24 hours.
  2. Blend: Strain the strawberries and kaffir lime extract using a muslin cloth and blend with a strawberry tea stock
  3. Finish: Combine the kaffir lime a strawberry tea stock with ogeat syrup, white balsamic vinegar and fresh lime juice. Pour into soda syphon.

Making the cocktail:

Pour the coconut-flavoured Takamaka into a glass with fresh ice and fill with kaffir and strawberry soda. Garnish with a ribbon of strawberry.

Angus McGregor devised the Corona cocktails after hours of dedicating self-testing.

3. Pina Y Te

Do you like pina coladas, and getting lost in the rain? Or just a bit of Rupert Holmes? Look no further for a pulpy “Escape” into Corona cocktail bliss.

What you need: 50ml 1800 Blanco, 100ml mulched pineapple tea (recipe instructions below), 50ml Corona, lime, ginger and chilli oleo saccharum (recipe instructions below), 25ml lime

Making the oleo saccharum (allow 24 hours to prep):

What you need: Corona, used limes (left over from squeezing), white sugar, ginger, fresh red chilli

  1. Extract: Place the lime shells in a mason jar, cover with white sugar and leave until the sugar has absorbed all the remaining juice from the lime.
  2. Blend: strain the lime extract, then blend with Corona, ginger juice, and red chilli
  3. Reduce: place the blend into a pan and cook on a low heat on a hob. Allow to reduce to around 200ml to intensify the flavours and liquefy any remaining sugars. Allow to cool in the fridge for 24 hours to remove any remaining sediments.

Making the mulched pineapple tea (allow an hour to prep):

What you need: pineapple, chamomile tea, brown sugar, star anise, water

Juice: Skin the pineapple, blend the fruit in a blender. Keep the leftover pulp.

Infuse: Make a chamomile tea stock and keep on a low heat for 30 minutes. Add the pineapple pulp, the star anise and the brown sugar. Allow the mixture to cool, add the pineapple juice. The longer it’s left to mix, the stronger the flavour

Strain: Pour the mixture through a strainer to remove any sediment and store until ready to use.

Making the Pina Y Te:

Pour the 1800 Blanco into a shaker with fresh lime, the oleo saccharum and the mulched pineapple tea, then add fresh ice and shake. Garnish with a pineapple leaf.

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