Mike and I are heading to Playa Del Carmen and Tulum for some much needed sun and R&R next week. In anticipation of this trip, I was inspired to create and shoot a delicious Spicy Michelada, which is one of my favorite drinks when I’m beach-bound.
Classic Michelada recipes typically don’t use tomato juice, but my version does. It’s like a spicy Bloody Mary with beer instead of vodka. Ever heard of a bloody beer?
This is a drink that I like nice and spicy, so our recipe makes it that way. You’ll want to adjust the ingredients to your liking, so let your taste be your guide. The salt & chili powder rim is an absolute must.
Who knows, maybe this recipe will even inspire a beach trip of your own. Adios amigos!
- Mexican beer such as Tecate or Corona
- 14 limes
- 2 tablespoons Worcestershire sauce
- 2 tablespoons
- Maggi or soy sauce
- 2 tablespoons hot sauce such as Sriracha
- 3/4 cup tomato juice or bloody mary mix
- Salt & Chili Powder for rim
- Cilantro for garnish
- Mix Lime Juice, Worcestershire Sauce, Maggi or Soy Sauce, Hot Sauce and Tomato Juice in a large pitcher and refrigerate.
- Mix equal parts salt and chili powder on a flat plate.
- Cut a lime wedge and run it along the rim of a glass, then invert the rim onto the salt/chili powder plate.
- Fill the glass with ice.
- Add beer, leaving room for the Michelada mix and adjust portions to your liking.
- Gently stir and add salt, pepper and more mixture to taste.
All images © Regan Baroni 2014.