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Michelada Bloody Mary

Michelada Bloody Mary

Michelada Bloody Mary

If want to know anything about how to cook authentic Mexican food, Rick Bayless, chef and owner of Frontera Grill, Topalabampo, etc. and TV celebrity and cookbook author, is the guy to talk to. He lives and breathes the culinary influences of Mexico, so when he creates his Mary-like Michelada, you can bet it will be packed with flavor. His take includes beer, tequila, citrus fruits, pomegranate, tomatoes, and Tabasco. 


1 cup tomato juice

1 oz. fresh orange juice

1 oz. fresh grapefruit juice

1 oz. fresh lime juice, plus 1 lime wedge

1⁄2 oz. pomegranate juice (optional)

Kosher salt, for garnish

4 oz. tequila blanco

1  12-oz. bottle Mexican beer such as Corona 

Tabasco, to taste

Worcestershire, to taste

4 pickled jalapeños, for garnish


Combine juices in a pitcher; set aside. Spread salt on a plate. Rub the rim of 4 beer mugs with a lime wedge. Dip rims of mugs into salt. Fill mugs with ice and divide juice mixture between mugs.

Add 1 oz. tequila and 3 oz. beer to each. Season with Tabasco and Worcestershire, stir, and add a jalapeño to each glass.