Pickle lovers (and we know there are a lot of you) this is the Michelada cocktail recipe for you. Instead of pouring brine from pickled jalapeños down the drain, add it to your cocktail for more of the flavor you love. Tajín on the rim makes the beer cocktail even trendier.

Juliana Hale
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Ingredients

Directions

  • Spread seasoning on a small plate. Rub the rims of 8 pint glasses with a lime wedge. Dip rims in seasoning to coat. Fill glasses half full with crushed ice.

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  • In a pitcher combine clam-tomato juice cocktail, jalapeño brine, lime juice, and Worcestershire sauce. Add lager. Serve over ice. If desired, garnish with lime wedges and/or jalapeños.

For 1

Rub the rim of a pint glass with a lime wedge. Dip the rim in chile-lime seasoning to coat. Fill glass half full with crushed ice. Add 2 oz. clam-tomato cocktail, 1/2 oz. brine from a jar of pickled jalapeños, 1/2 oz. lime juice, and 1 tsp. Worcestershire sauce. Stir to combine. Top with 6 oz. chilled Mexican lager. Garnish with the lime wedge and/or pickled jalapeno pepper.

Nutrition Facts

115 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 703 mg sodium. 161 mg potassium; 16 g carbohydrates; 1 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 105 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 18 mcg folate; 0 mcg vitamin b12; 25 mg calcium; 0 mg iron;

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