Michelada: a Mexican Cocktail That Combines the Tang of Bloody Marys With Your Favorite Beer
Consider this refreshing riff on the Mexican cocktail a fizzy beer-laden alternative to a Bloody Mary, made with a pint of medium-spicy tomato salsa and beefed up in flavor with steak sauce. It’s the perfect accompaniment to Super Bowl chili or nachos — or hair of the dog for the headache you’re nursing the next day.
The Best Salsas for Beer Cocktails
The best salsas for beer cocktails are the small-batch kind found in the grab- and-go refrigerated cases in the deli section of the grocery store. I find the bold, flavorful ingredients blend the best and give a great pop to the cold, fizzy tang of the beer. No measuring is involved either — just peel the lid off and plop the pint in the blender.
Shortcut Bloody Mary Beer Cocktails
Serves 4
Nutritional Info
Ingredients
- 1
(24-ounce) container fresh medium-heat salsa
- 1 ounce
steak sauce
Juice from 1 lime
- 1 ounce
hot sauce
- 2 teaspoons
chili powder or Old Bay® Seasoning
- 2 teaspoons
coarse Kosher salt
- 4
(12-ounce) bottles of amber lager
Instructions
Dump the salsa into a blender. Add the steak sauce, lime juice, and hot sauce.
Purée for 20 to 25 seconds or until smooth.
On a small plate, mix together the chili powder/Old Bay and salt. Run a juicy piece of lime around the rim of a pilsner or pint glass. Invert the glass and run the top outside edge in the mixture to create a 1/4-inch seasoned rim.
Gently pour a bottle of beer into each glass. Using a long spoon, mix the cocktail together. Serve with a dash or two of more hot sauce if desired.
Serve immediately with a wedge of lime.