Green Michelada

Micheladas got me through many a rough morning in college and continue to be a trusty brunch companion since I cannot stomach mimosas. This variation of the classic beer based cocktail starts with a homemade green tomato juice that can double as a green Bloody Mary base.

The yellow tomatoes keep the color a nice bright green but don’t substantially change the taste. I triple strained by juice to remove as much pulp as possible and added a gigantic tajin rim. Its spicy, its limey, its delicious.

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Ingredients:

Green tomato juice/Bloody Mary base:

6 small tomatillos, husks removed 

1 large yellow or green tomato or 2 small ones, roughly chopped 

1 stalk of celery

1 jalapeño, seeds removed

Handful of cilantro

Juice from 1 lime

2 tbsp of honey 

1 tbsp of horseradish

1 tsp of tajin

1 cup of water

Micheladas:

4 tbsp of tajin (for the rim)

1 lime 

.5 cup of green tomato juice

.25 cups of lime juice

4 drops of Worcestershire sauce

6 drops of green Tabasco 

12 ounce Modelo 

Let's Assemble!

Essential Equipment

I have an old Vitamix that I got from Facebook market place. I see them for cheap in my area all the time but here is a link to a similar new one!

My glasses are the tall kitchen tumblers from Williams Sonoma's open kitchen collection.

I got all of the ingredients for this recipe from my local Vons. The only ingredients that are not available everywhere are the tomatillos, so base your choice of store around them!

For the juice:

Add all ingredients to a blender.

Blend until completely smooth.

Strain until it is your desired consistency. I strained 3 times.

For the Micheladas: 

Wet the rim of your pint glass with lime juice.

Roll in tajin. 

Add lime juice, green tomato juice, Worcestershire sauce, and hot sauce to the pint glass. 

Stir gently.

Top with beer. Garnish with a lime wedge. Enjoy!

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!