You’ll find the fruity, floral twist of this Rosa Michelada, Mexican beer based cocktail to be a true summer sipper. Guava pureé and hibiscus simple syrup combined with ice cold beer deliver a subtly sweet flavor in this recipe from our friends at Esquina Cantina.
What Kind of Fruit Should You Use in Your Michelada?
There are many different takes on Michelada seasoning, including clamato sauce, tomato sauce, and even Worcestershire sauce. The spices all add a savory, umami element to the Michelada and go well with the base of beer. However, this Michelada uses a fruit base. We’ve used guava purée, because guava’s zestiness will add a kick and not get overwhelmed in the beer’s flavor profile. Guava is optimal for refreshing, summer drinks like this one. Also, while it might be a little labor-intensive to find the hibiscus flowers, it’s also well worth it to take the extra effort and make the hibiscus syrup in this Rosa Michelada recipe for an extra touch of tropical flair.
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Rosa Michelada
Description
A refreshingly fruity summer drink.
Ingredients
For the michelada:
- 2 oz guava pureé
- 1 oz hibiscus syrup (recipe below)
- 5 oz fresh squeezed lemon juice
- Beer of your choice
- Lemon wheel and tamarind candy for garnish
For the hibiscus simple syrup:
- 5 cup dried hibiscus flowers
- 1 cup water
- 1.5 cups sugar
Instructions
For the michelada:
- Fill a glass halfway with ice.
- Add guava pureé, hibiscus syrup, and lemon juice to the glass.
- Top with your favorite ice cold Mexican beer, n/a beer, seltzer or Topo Chico Strawberry Guava Hard Seltzer.
- Garnish with lemon Wheel and optional tamarind candy.
For the hibiscus syrup:
- Combine all ingredients into a saucepan and bring to a boil.
- Remove from heat and let cool
- Once the syrup cools to room temperature, strain and store in a glass jar in the refrigerator.
Recipe by Esquina Cantina
Styling by Anna Franklin
Photography by Dave Bryce
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