Recipe courtesy of Casey Robison, Barrio Mexican Kitchen & Bar, Seattle, Washington
If your guests crave a savory hop-tail, try this Mexican classic. The Michelada melds a Bloody Mary with Mexican light-style ale, while its salted rim gives a small nod to the country’s other signature drink: the margarita. You can also set up a build-your-own Michelada bar, keeping ingredients like tomato juice and garnishes (cucumber slices, celery spears and jalapeños) within reach.
- 1¾ ounces traditional sangrita*
- ½ ounce fresh lime juice
- Mexican lager (such as Sol, Carta Blanca or Modelo Especial) to top
- Salt and black pepper, to taste
- 1 lime wedge, for garnish, plus 1 lime wedge for rimming the glass
- ¼ cup rimming salt
- Other garnishes (optional), like cucumber, olive or pickled green beans
Pour the rimming salt into a small glass bowl. Rub a lime wedge over half of the outside of a Mason jar or highball glass, then rim the glass by dipping it in the salt. Add the sangrita and lime juice and stir. Fill the glass with ice, and top with the Mexican lager. Add a pinch of salt and black pepper to taste, and garnish as desired.
- 2 ounces tomato juice
- 2 ounces fresh squeezed orange juice
- 1 ounce fresh squeezed lime juice
- ½ ounce simple syrup
- ½ ounce Tapatió hot sauce
- ½ ounce Tiger Sauce
- ¼ ounce salt
- ¼ ounce black pepper
Combine all ingredients in a bowl and stir until well incorporated.
*While the recipe can be divided to make a smaller batch, Robison advises to use these measurements.