Michelada: the Mexican Bloody Mary

I first discovered this refreshing drink in San Miguel de Allende in central Mexico. Since it is made with beer, it makes for a lighter alternative to a midday cocktail. The key ingredient is sangrita, the flavorful tomato-based juice that accompanies every order of tequila in Mexico. There are countless versions of sangrita, but this is my favorite. Try your own variations!

  • ½ cup tomato juice
  • Juice from one lime
  • 2 tablespoons orange juice
  • ½ teaspoon orange zest
  • 1 teaspoon celery salt
  • Dash of Tobasco
  • Dark Mexican beer, such as Negra Modelo or Dos Equis Amber
  • More celery salt and some light brown sugar for the rim of the glass

In a small saucer, mix some celery salt and light brown sugar. Rub the rims of two Collins glasses with a piece of lime, place them top down in the saucer and twist to coat the rims. Fill with ice.

Fill the cocktail glasses three quarters of the way with beer. Shake the sangrita ingredients in a cocktail shaker filled with ice and strain into the glass, letting it float down through the beer (this will keep more sangrita flavor on top). Delicioso!

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