The michelada is a simple cocktail. Mix beer with tomato juice & some lime, and there you go. It's a good alternative to those who aren't quite a fan of the Bloody Mary but still want an excuse to drink before noon.
For some reason, I never ventured into the world of micheladas until about a month or so ago. One day, as I was ordering my usual pitcher of mimosas, C decided to betray me & forgo the mimosas (not his favorite) for the michelada on the menu. I was stuck drinking a pitcher alone. And then I realized he'd made the better choice.
Naturally, once I discovered my affinity towards this new cocktail, I became obsessed. We made them almost every weekend - and some days after work - for a while. I was testing the waters. Dreaming up ideas and possibilities for what I could do to it to make it mine.
The answer came during a brainstorming session. I dubbed September officially "Beer month" around here (more to come on that later) and I just knew a michelada had to be included. C suggested we make our own tomato juice. And then he mentioned freshly roasted hatch green chiles were available at our grocery store that weekend. Brainstorming cocktails at a dog park at 8 am on a Saturday morning never fails to produce amazing results in our house.
The following day as I was grocery shopping, I realized it was the final day our grocery store was selling roasted hatch green chiles. I had to jump at the opporunity. So without any planning or forethought, I picked up 4 lbs. of chiles and ran around the store getting tomato puree and other ingredients I thought may work. As soon as I got home, I went to work. Over the next hour, I boiled and stirred and tasted and seasoned... until I created an almost perfect Hatch Green Chile Tomato Juice. After letting it sit for 24 hours and making a few other adjustments, it was time for the ultimate test: how would it taste with beer?
The verdict: Amazing.
There's a few options with this tomato juice, which you can customize to your personal preference. The first is the most obvious: To strain, or not to strain? I opted to not strain, because I loved the idea of floating chunks of vegetables in my drink. If that grosses you out, by all means, strain! The second is whether or not to make the juice spicy. I opted to go less on the spice, but I think next time I'll go the opposite way. Finally, the amount of salt is up to you. We tend to like our things salty in our house. But if you're either looking to reduce the sodium in your life - or just don't like salt - you can reduce it. (And if you want more, add it!)
The beer you mix it with is up to you, but I went with a traditional Mexican Lager (Modelo). My suggestion is to stay within that variation of beer. Unless you're feeling adventurous & are just really curious how tomato juice and a chocolate porter taste together.
So if you're convinced that you, too, must make this amazing creation... head on over to Fueled by Coctkails for the full recipe.
(And if you are a Bloody Mary fan, I have you covered too. See the Hatch Green Chile Bloody Mary recipe here.)