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Tomato Micheladas


Sorry we haven’t been posting lately – we are in California and for the past few days we’ve been swept up in a whirlwind of family visits, a trip to Palm Desert, and a rather nasty flu that put me out of commission for a few days.  But I’m rapidly recovering, at least enough to bring you another recipe!

We recently ate at a local Mexican restaurant where my brother-in-law’s wife introduced this drink to me – a michelada – kind of a mix between a Bloody Mary and a beer cocktail.  The waiter who brought it to us laughed when Chris made a face at it while I licked my lips for more – “See?  I told you; girls love it.”

Michelada lime

Whether it’s a girly drink or not, my personal opinion is that it’s delicious.  Spicy, and refreshing, it’s sure to please anyone who likes tomato juice at all.  For those who don’t, you can omit the tomato juice (some claim that the more authentic version doesn’t contain tomato juice at all) and just enjoy a limey, spicy beer.

Michelada salt

Michelada adding beer

Tomato Michelada
Makes one cocktail

3 oz tomato or clamato juice
4-5 drops Tabasco sauce
2 dashes Worcestershire sauce
juice of one lime
kosher salt
pinch of red pepper flakes
3 ice cubes
1 bottle Mexican beer (like Corona or another light beer)

Rub a slice of lime around rim of glass, then dip in a dish of kosher salt to coat rim.

In a separate glass or cocktail shaker, mix together tomato juice, lime juice, Tabasco sauce, Worcestershire sauce, pinch of salt (to taste - I used low-sodium tomato juice so I added a bit more), red pepper flakes and ice.  Pour into prepared salt-rimmed glass.  Top up with beer and garnish with a slice of lime.

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