San Diego Style Michelada

Sometimes, nothing beats a cold beer... am I right? We have recently fallen in love with micheladas thanks to Ceviche House in Old Town. We decided to shake things up a bit, and make our own at home using one of our favorite local products, Baby Clydesdale Sriracha! With summer right around the corner, we hope you enjoy this on a hot day! Or maybe on a Sunday with a homemade brunch ;-)



1 Light Beer-- we love Thorn's Barrio Lager or Agua Mala's Sirena Pilsner

1 Tajin or Salt Rimmed Tall Glass (we used some fancy lava sea salt gifted from a friend)

Juice of ½ Lime

1 tsp Baby Clydesdale Sriracha (more or less to taste depending on your desired level of heat)

2 tsp tomato sauce (you can purchase it or make your own by throwing some tomatoes, peppers and citrus on the grill and blending up!)

1 tsp Maggi Seasoning Sauce (Worcheshire can be substituted, although very different)

2-3 Dashes of Mole Bitters

Salt and Fresh Cracked Pepper



Add all ingredients (except the beer) into a Collins glass and mix together.  Add ice to brim and slowly add in beer until glass is ¾ full.  Gently stir ingredients together, top off with beer, and garnish with fresh cracked pepper and lime.






Epicurean Events, LLC

(619) 289-9802

1505 India Street, Suite 130-160

San Diego, CA 92101