Micheladas are a delightfully simple beer and tomato juice cocktail known for their, shall we say, restorative properties. This spicy Mexican-style Red Beer will have you on your feet again in no time!
Let’s face it:
Some Saturday mornings, even bloody marys are just too much work.
Enter the savior of my weekends: the Michelada. Say it with me now: mee-chay-lah-duh.
Any time you find yourself in the market for a bloody mary, save yourself some trouble and whip up one of these tomato juice and beer bad boys instead.
The ingredients in this red beer recipe are simple, and easy to keep on hand. All you need is tomato juice, some limes, hot sauce, soy sauce, and beer. My absolute favorite way to serve up a Michelada is with a salt rim spiked with taco seasoning.
I know quite a few people who like to use clamato in place of tomato juice, and Worcestershire to add a salty savoriness to the drink. Since I’m currently rocking the vegetarian thing, I decided to keep mine meat-free (vegan, even!).
If you decided to make a clamato beer, take it easy on the rest of the seasonings because it’s already pretty flavorful. If using Worcestershire (or dare I suggest Thai-style fish sauce), start with about half as much soy sauce as I recommend, taste, then add more from there until it is sufficiently salty.
My friend Nick over at Macheesmo puts pickle juice in his Micheladas, which I think sounds absolutely delightful. I found myself tragically out of pickles while working on this recipe (have the cats been eating them?), so one of you will have to give it a try and tell me what you think.
Here’s how to whip up my red beers for two:
To make this beer with tomato juice gem, start by rimming the glasses. Just use a fork to mix together a tablespoon of Old El Paso™ Taco Seasoning Mix with two tablespoons of kosher salt. Run a cut lime around the rim of the glass, then invert the glass into the seasoned salt. Give it a good wiggle to thoroughly coat the rim, then set it aside.
Next, make the tomato base. This sounds complicated, but all you have to do is dump some tomato juice, lime juice, hot sauce, and soy sauce in a little bowl and stir it up.
Divide that mixture into two LARGE glasses, and top each with about a cup of ice. I used these 28-ounce beer mugs which I bought on Amazon:
Next is the scary part. You can do it, guys, just trust me.
Open up two bottles of Mexican-style lager (or, you know, whatever you have lying around), then confidently pick one up thrust it, upside-down, into one of the glasses. The beer will begin to pour out, but it will stabilize and won’t overflow. There’s something going on with physics or science here. I could probably google it, but I just don’t care because all I want is to get to the beer-drinking part.
From here, you can leave the drink as it is and stick a straw down in there and start slurping. I recommend these nice stainless steel straws – I use them several times each day:
As you drink, the liquid level in the glass decreases and more of the beer in the bottle is sucked out. MORE SCIENCE.
Or, you can just give the bottle a little lift and let the rest of the beer come out. I recommend this method because then you can ditch the bottle and drink this straight from the glass, thus providing you when every opportunity to consume the tasty taco-seasoned rim.
Here’s the Recipe!
- 1 tablespoonOld El Paso™ Taco Seasoning Mix
- 2 tablespoons kosher salt
- 6 ounces tomato juice
- 1/3 cup freshly squeezed lime juice (about 2 limes)
- 1 teaspoon hot sauce
- 2 teaspoons soy sauce
- 2 cups ice
- 2 12 ounce bottles Mexican lager beers
- 2 lime wheels
- Stir the taco seasoning and salt together in a shallow bowl until combined. Run a slice of lime around the rim of two large (20-ounce or larger) serving glasses. One at a time, invert the glasses into the seasoned salt and wiggle around until the rim is well coated.
- In a medium bowl, stir together the tomato juice, lime juice, hot sauce, and soy sauce. Divide the mixture between the two prepared glasses. Top each with 1 cup of ice.
- Remove the caps from the beer bottles. In one swift motion, invert one of the bottles into a prepared glass, pushing it down towards the bottom. Repeat with second bottle and glass. Garnish with lime wheels and serve.
If using a lemon-squeezer, flip the limes upside down in the bowl of the press to extract the most liquid.
You may substitute Worcestershire or fish sauce for the soy sauce; start with 1 teaspoon, taste, and add more until the mix is obviously salty.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 211 Total Fat 0g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 7154mg Carbohydrates 28g Fiber 3g Sugar 5g Protein 4g
Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!
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