Mike and I are heading to Playa Del Carmen and Tulum for some much needed sun and R&R next week. In anticipation of this trip, I was inspired to do my very first drink shoot. Bienvenidos la Michelada, one of my favorite drinks of choice when I’m beach-bound.
Classic michelada recipes typically don’t use tomato juice, but our version does. It’s like a spicy bloody mary with Tecate instead of vodka. Ever heard of a bloody beer? It’s similar to that too. This is a drink that I like nice and spicy, so our recipe makes it that way. You’ll want to adjust the ingredients to your liking, so let your taste be your guide…the kosher salt & chili powder rim is an absolute must. Who knows, maybe it will even inspire a beach trip of your own.
Mexican beer such as Tecate
2 tablespoons Worcestershire sauce
Maggi or soy sauce
2 tablespoons hot sauce such as Sriracha
3/4 cup tomato juice or bloody mary mix
Salt & Chili Powder for rim
Cilantro for garnish
1. Mix Lime Juice, Worcestershire Sauce, Maggi or Soy Sauce, Hot Sauce and Tomato Juice in a large pitcher. Refrigerate.
2. Mix equal parts salt and chili powder on a flat plate.
3. Cut a lime wedge and run it along the rim of a glass, then invert the rim onto the salt/chili powder plate.
4. Fill the glass with ice.
5. Add beer, leaving room for the Michelada mix and adjust portions to your liking.
6. Gently stir and add salt, pepper and more mixture to taste.
All images © Regan Baroni 2014.