You may have seen the Michelada popping up on some of your local bar menus and wondered what it is. You might say that a Michelada is the Mexican cousin the the Canadian Bloody Mary. You might also say it is quite delicious.
Michelada is a Mexican cerveza preparada made with beer, lime juice, and assorted sauces, spices, and peppers. It makes for a great summer drink (and also a great ‘hangover’ cure). And although the drink has become so popular that you can even buy premade Micheladas in a can, why not make your own? Impress your guests with this spicy Mexican cocktail. Our favourite riff on this classic comes from mixologist Jose Medina Camacho of The Marble Ring (U.S.). We love that this is a Michelada elevated to gourmet cocktail.
Ingredients
For Tomatillo Michelada Mix
- 500g tomatillos, husked
- 1 large poblano pepper
- 1 celery stalk
- Avocado oil (can substitute with olive oil)
- Kosher salt
- Ground pepper
- 2 limes, juiced
- 1 tsp Worcestershire Sauce
- 1 tsp Maggi Sauce
- 1 tbsp TABASCO Sauce (add more for taste, we like 2tbsp)
- Tajin seasoning, for garnish
- 10 330ml bottles Mexican beer
- 10 Mexican tamarind candy sticks, for garnish
Preparation
For Tomatillo Michelada Mix
- Preheat oven to 180°C. Half the tomatillos and poblano, and quarter the celery. Arrange tomatillos, poblano, and celery stalk on a sheet pan and drizzle with avocado oil. Season with salt and pepper and roast for 45 minutes.
- Blend all ingredients in a blender and finely strain into a container. Chill strained liquid in the refrigerator until cool.
- Once cool, add lime juice, Worcestershire Sauce, Maggi Sauce, and TABASCO Sauce, and mix well.
Serving Suggestion
- Wet the rim of a 350ml glass with a lime wedge and dip in Tajin. Fill glass with ice and add 90ml of Tomatillo Michelada Mix. Top with beer and garnish with a Mexican tamarind candy stick.
*For more Michelada recipes, click here.
