Michelada the Mexican Bloody Mary is a comforting cocktail. You know how Bloody Mary’s are served at a brunch or on a party day a bit earlier than usual? Well, the Mexican Bloody Mary lets you take it even a little easier because the vodka is switched out with your favorite beer. Yes, that means you aren’t going to get knocked out of your socks in the a.m.
Lime is also added for the Mexican flare and, of course, some hot sauce. There is even a little chili powder mixed with the salt for the rim. Sounding good? Oh, it is! You might think it is too hot but it isn’t. There is just spicier flavor which mixes great with tomato and beer
Chef Martin’s Organic Chili Lime Fruit Seasoning
Kosher or sea salt
Fresh juice from 2 limes, half a juiced lime reserved for the rim
2 teaspoons hot sauce, preferably a Mexican-style brand like Tapatío (our favorite)
1 teaspoon Worcestershire sauce
1 (12-ounce; 355ml) can or bottle light Mexican beer, such as Modelo, Pacífico, Tecate, Victoria, or Corona, well chilled
Pour Chef Martin’s Organic Chili Lime Fruit Seasoning into a small, shallow dish in an even layer.
Rub a pint or pilsner glass's rim with the cut side of the reserved juiced lime half, then dip glass into the dish to create a rim.
Set glass right side up and fill with lime juice, hot sauce, and Worcestershire sauce. Add a pinch or two of salt, fill glass with ice, and top with beer. Stir gently if you want to mix it up a bit. Serve with remaining beer, topping up as you drink.
Enjoy the Mexican Flavors!
Chef Martin Lopez