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
Source: Better Homes and Gardens

Gallery

Credit: ADAM ALBRIGHT PHOTOGRAPHY INC

Recipe Summary

total:
10 mins
Servings:
8
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

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