Recipe courtesy of Casey Robison, Barrio Mexican Kitchen & Bar, Seattle, Washington
If your guests crave a savory hop-tail, try this Mexican classic. The Michelada melds a Bloody Mary with Mexican light-style ale, while its salted rim gives a small nod to the country’s other signature drink: the margarita. You can also set up a build-your-own Michelada bar, keeping ingredients like tomato juice and garnishes (cucumber slices, celery spears and jalapeños) within reach.
Published: December 8, 2015
Pour the rimming salt into a small glass bowl. Rub a lime wedge over half of the outside of a Mason jar or highball glass, then rim the glass by dipping it in the salt. Add the sangrita and lime juice and stir. Fill the glass with ice, and top with the Mexican lager. Add a pinch of salt and black pepper to taste, and garnish as desired.
Ingredients For Sangrita
Directions For Sangrita
Combine all ingredients in a bowl and stir until well incorporated.
*While the recipe can be divided to make a smaller batch, Robison advises to use these measurements.