Camp Michelada
Toast to summer with a Camp Michelada! This simple, yet flavorful cocktail combines your favorite Mexican lager with tomato juice, a hint of spice and a hearty tang of citrus. We suggest sipping it in the late afternoon, preferably next to a body of water. Kanpai!
- 12 oz light Mexican lager (e.g., Modelo, Pacifico, or Tecate)
- 2-4 oz Clamato, tomato, or vegetable juice (optional, but highly recommended)
- 1 oz fresh lime juice (about 1–2 wedges)
- 1 tsp Worcestershire sauce and 1/2 tsp Maggi or soy sauce
- 1/2 tsp hot sauce (Tapatío, Valentina, or Cholula)
- Tajín (chile-lime seasoning) and kosher salt
- Lime wedge
- Ice cubes
| Ingredients | Method | Gear |
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Add equal parts of Tajín and salt onto the Tableware plate. Use the lime wedge to coat the rim of your mug in juice, then dip into the mixture to coat it. Combine the ice, lime juice, Worcestershire sauce, Maggi/soy sauce, hot sauce, and tomato/Clamato juice in your mug. Slowly pour your chilled beer into the mixture. Give it a gentle stir and garnish with a lime wedge. |
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Add equal parts of Tajín and salt onto the Tableware plate. Use the lime wedge to coat the rim of your mug in juice, then dip into the mixture to coat it.
Combine the ice, lime juice, Worcestershire sauce, Maggi/soy sauce, hot sauce, and tomato/Clamato juice in your mug.
Slowly pour your chilled beer into the mixture. Give it a gentle stir and garnish with a lime wedge.
