Bright citrus juice, flavorful beer and tequila blanco add refreshing flavor to this twist on a classic Bloody Mary. Michelada Bloody Marias are just the thing for lazy brunches, backyard parties, and friendly fiestas!
Bloody Marys play a pretty big role in my life.
Not only are they my favorite breakfast food, but I also enjoy one at the end of a strenuous day here at the home office (I’m kidding, it’s awesome here).
When my friends and I go out to breakfast, we don’t choose restaurants based on the quality of their breakfast menu. We choose based on the quality of their Bloody Marys. Bonus points if they have a build-your-own bar!
Even more bonus points if they come with enough garnishes that you don’t even need to order an actual breakfast. I mean, the drinks have tomato juice, which is very healthy fiber-loaded vegetable… so I don’t see anything wrong with making these into a meal.
Please, please don’t ever take any life advice from me, guys. Just don’t.
As much as we love regular ol’ Bloody Marys, I decided to get a little crazy and devise a new recipe which is a cross between a Michelada (AKA “Red Beer”) and a Bloody Mary.
I give you the Michelada Bloody Maria!
Here’s what I did:
I swapped vodka for tequila, added fresh lime and orange juice to the mix, and rounded out the drink with a healthy pour of light Mexican beer.
The first few times I made this recipe I used a cocktail shaker for all of the ingredients other than the beer, then poured the beer in at the end. I finally realized that I didn’t like the way the fizzy beer made the vegetable juice and tequila taste (it was just…. weird), so I tried adding the beer to the shaker and shaking the crap out of it until the beer went flat.
Guys. It worked.
I know that flat beer is a bit sacrilegious, but just trust me and do as you’re told, damnit! Now go clean your room.
As with any time you’re making your own Bloody Marys, add hot sauce and Worcestershire to suit your own taste preferences. I garnished these beauties with lime wedges, garlic-stuffed olives, and pickled jalapeno slices.
The recipe below makes 2 servings, but if you’re smart (uh, like me) then you’ll double or triple the recipe in a big pitcher.
I know you’re going to want some tonight. And then also tomorrow morning. Don’t lie to yourself.
Here’s the Recipe!
- 1/2 cup low-sodium V8 Vegetable Juice
- 1 ounce freshly squeezed orange juice (about 1/2 an orange)
- 1/2 ounce freshly squeezed lime juice (about 1/2 a lime)
- 2 ounces tequila blanco
- 4 ounces light Mexican beer (such as Corona, Pacifico, or Sol)
- Garnishes: Lime wedges, olives, jalapenos, celery sticks, cheese cubes, etc.
- Combine the vegetable juice, orange juice, lime juice, tequila, and beer in a cocktail shaker. Fill with ice and carefully secure the lid*.
- Shake the contents vigorously for at least 30 seconds, or until the beer has gone flat.
- Strain the contents of the shaker equally into two serving glasses filled with fresh ice.
- Add Tabasco and Worcestershire to your liking. Garnish as desired.
If you are worried about getting a tight seal on your shaker, try using a mason jar instead.
Nutrition InformationYield 2 Serving Size 1
Amount Per ServingCalories 144 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 2mg Sodium 298mg Carbohydrates 13g Fiber 2g Sugar 6g Protein 2g