Give your beer a spicy upgrade with this Verde Michelada Recipe from our friends at Pittsburgh’s Esquina Cantina. The appeal of a beer-based michelada cocktail has a lot to do with refreshing hydration, next level flavors, and a cool drink you can linger over with family and friends.
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Speaking of next level flavor: Esquina’s homemade Green Bloody Mix delivers the perfect amount of heat on the back end of this Verde Michelada. The folks at Round Corner were good enough to share it with TABLE Readers. See below.
The History of the Michelada
The drink’s name comes from the phrase “mi chela helada,” which means “my cold beer.” Beer is one of the most refreshing drinks out there on a hot day, and the michelada ups that with its addition of citrus. The most popular story says that Michel Ésper, a member of the Club Deportivo Potosino sports club, invented the michelada after a tennis match. This may be apocrypha, but a cold beer with lime after a tennis match does sound delightful.
Verde Michelada
Description
A refreshing green salsa Michelada.
Ingredients
Scale
For the michelada:
- 2oz Verde Bloody mix (recipe below)
- Dos Equis Lager
- Lime wedge, cilantro spring, and jalapeño slice for garnish
For the Green Bloody mix:
- 4 tomatillos, skins removed, halved
- 1 jalapeńo pepper, seeded, halved
- 1 garlic clove
- 6 sprigs cilantro, stems removed
- 3 oz lime
- 1.5 oz water
- 1.5 tbsp kosher salt
Instructions
For the michelada:
- Fill glass halfway with ice.
- Add 2oz verde mix.
- Top with Dos Equis Lager or beer of choice, or n/a beer.
- Garnish with lime wedge, cilantro sprig, and jalapeño slice.
For the green bloody mix:
- Blend all ingredients until smooth.
Recipe by Esquina Cantina
Styling by Anna Franklin
Photography by Dave Bryce
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