Bright citrus juice, flavorful beer and tequila blanco add refreshing flavor to this twist on a classic Bloody Mary. This Michelada Bloody Mary recipe is 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 Mary!
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.
Who ever heard of making a bloody mary with beer, right?
The first few times I made this Michelada Bloody Mary 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! 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.
These Michelada Bloody Marys are delicious!
I know you’re going to want some tonight. And then also tomorrow morning. Don’t lie to yourself.
Here’s the Recipe!
Michelada Bloody Mary Recipe
- 1/2 cup low-sodium V8 Vegetable Juice
- 1 ounce freshly squeezed orange juice - about ½ an orange
- 1/2 ounce freshly squeezed lime juice - about ½ 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.
What is in a name? I love the Michelada Bloody Mary name, but I’m okay if you want to use any of these alternative names: michelada with tequila recipe, tequila michelada recipe, michelada bloody mary recipe, michelada con tequila recipe, Mexican beer with tequila recipe, beer bloody mary recipe, bloody mary michelada recipe, bloody mary with tequila and beer recipe.