Transport yourself to a sun-drenched mercado with this vibrant Michelada. Crafted with vegan and gluten-free ingredients, this spicy, savory concoction is a delightful twist on a classic Mexican favorite, perfect for brunch, a backyard barbecue, or anytime you crave a refreshing kick.

Follow The Directions

01

Step

5 mins

Prepare the glass: Spread Sriracha salt on a small plate. Moisten the rim of a chilled pint mug and gently press into the salt to coat. Add ice to fill about 1/4 of the mug. (5 minutes)

02

Step

5 mins

Mix the base: In a cocktail shaker, combine tomato juice, lime juice, vegan Worcestershire sauce, smoked salt, celery seed, black pepper, bitters, hot pepper sauce, and habanero powder with 2 ice cubes. Seal and shake vigorously until the shaker is frosted. (3 minutes)

03

Step

2 mins

Combine and enjoy: Pour the tomato juice mixture into the prepared mug. Top with gluten-free beer, stirring gently to combine. Add more beer as you sip to maintain the perfect balance of flavors. (2 minutes)

For an extra smoky flavor, grill the lime halves before juicing.
Adjust the amount of hot pepper sauce and habanero powder to your preference for heat.
Feel free to experiment with different gluten-free beers to find your favorite combination. A Mexican-style lager or a crisp pilsner works well.
For a non-alcoholic version, substitute the gluten-free beer with club soda or sparkling water.

Abby Dach

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