Happy Hour--Oaxaca Michelada

This cocktail will make your brunch life.  Have you ever seen the t-shirt "brunch so hard"?? Well, this one will wear the t-shirt outta there.  I first had a Michelada in Mexico a few years ago and I absolutely loved it.  I love that it's not overly tomatoey (not sure if that's a word) and has a nice kick of tequila and a good cold Mexican beer.  What's not to love, right??  

So when I was making this one to share with you I decided to make it extra, extra special.  This delicious Michelada is made with Mezcal in place of tequila and has a little more spice than the usual, thanks to my homemade spice blend.  I think you're going to love it. I really think that your brunch is going to thank me from the bottom of its heart!!

Yield: 1 cocktail

Oaxaca Michelada


For the Michelada Blend:
  • 1 cup tomato juice
  • 1 tablespoon tomato paste
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon garlic, grated
  • 1 tablespoon celery salt
  • 1/2 tablespoon black pepper
  • 1 teaspoon chile powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons brown sugar
For the Michelada:
  • 1 ounce Mezcal (I used Zignum)
  • 3 ounces Michelada Blend
  • 1 dash Worcestershire sauce
  • 12 ounces Mexican beer (I used Corona Premier)
  • lime for garnish
  • Halo Santo salt for rim


To make the Michelada Blend:
  1. Mix all ingredients together and store in an airtight container in the refrigerator for up to 1 week.
To make the Michelada:
  1. Rub a lime around the top of a frozen mason jar and add the chili salt to the rim.  
  2. Add the Mezcal, Michelada Blend, and Worcestershire sauce to the jar. Top with the beer. Garnish with a lime.




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