In Mexico, micheladas are almost as ubiquitous as tacos. Beach stands all over the country sling the icy cocktails, every bar has its own recipe, and even gas stations sell giant styrofoam cups filled with pre-made michelada mix just waiting for a cerveza – which you can grab from the beer fridge.
You’ve probably heard micheladas (incorrectly) described as “like a bloody Mary, but with beer.” And sometimes there’s truth tot that. In some parts of Mexico, if you order a michelada, it’ll come with clamato juice. More often, though, that’s called a cielo rojo. A standard michelada is made with some version of Worcestershire, Maggi, hot sauce, lime juice, black pepper and beer, served in an iced glass with a rim of tajin powder and occasionally a tamarind-coated straw.
The biggest similarity micheladas and bloody Marys share is that they’re both savory drinks that are just begging for a little creativity. With bloodys, the creativity is often with the garnishes. But with micheladas, it’s what goes inside the glass.
There is nothing traditional about this recipe for a sangrita michelada, but all you technically need to make a michelada is the chelada (lime juice and beer) and anything else. In this case, that means grapefruit juice, hot sauce and Cointreau.
While it’s got the heat of a traditional michelada, it’s not quite as savory. Instead, thanks to the grapefruit juice, it’s extra citrusy and refreshing, and, thanks to that Cointreau, will start your day out with a serious punch. Just be careful – these are dangerously easy to drink.
- .75 oz. Cointreau
- .75 oz. lime
- 1 oz. grapefruit juice
- 4 dash Tapatio hot sauce (or similar)
- 1 beer (Lone Star or similar lager)
- 1 Build in pint glass, add 2 ice cubes and fill with beer. Garnish with lime wedge.