Michelada with Organic Lager and Spicy Mussels
This recipe for michelada, a beer cocktail that gets its tang from lime, tomato juice, and chile salt, is made with Patagonia Provisions® Organic Lager and served with our tinned Spicy Mussels.
Introduction
Makes: 1 serving
Skill Level: Easy
A Mexican beer cocktail, the michelada has the savory tang of a Bloody Mary, but with a spicy kick—and no vodka. Made with Patagonia Provisions® Organic Lager, this michelada tastes great ice-cold, with a lime wedge and a skewer of Patagonia Provisions Spicy Mussels.
Ingredients
- ½ lime, cut into 3 wedges
- ½ tsp. fine sea salt
- 1½ tsp. chile powder, reserve 1 tsp.
- 2 tbsp. tomato juice
- 1 tsp. Worcestershire sauce
- 1 tin Patagonia Provisions® Spicy Mussels
- 1 can Patagonia Provisions Organic Lager
Putting It All Together
- Rub a wedge of lime around the rim of a chilled pint glass to moisten it.
- Mix the salt with ½ teaspoon of the chile powder in a saucer. Invert the glass into the chili salt to coat the rim.
- Add the remaining teaspoon of chile powder, the tomato juice and the Worcestershire sauce to the glass.
- Add 2 teaspoons of the juice from the can of mussels to the glass and skewer 2 or 3 mussels onto a cocktail pick. Squeeze in the juice from the lime wedge used to moisten the rim of the glass and add another wedge of lime.
- Pour in the beer and stir. Garnish the michelada with the last lime wedge and the skewered mussels.
