I’m surrounded by friends who are cocktail aficionados, craft beer makers and storied travellers who make it their mission to sip and savour culinary landscapes around the globe. How lucky I am to be just a quick text away from getting my hardest beverage questions, answered. This makes not only for delicious, balanced drinks at home, but also for some seriously fun parties.
My boyfriend, who travels to South and Central America on coffee buying trips for work several weeks of the year, introduced me to the michelada, a beer cocktail, initially popularized in Mexico. This past winter, while in Guatemala, he fell hard for them.
A michelada is composed of tomato clam juice, soy sauce, lime juice, lager, a few dashes of other umami seasonings and hot sauce, all served in a salt-and-chili- or Tajin-rimmed glass. The Tajin is my boyfriend’s must-have, and the “secret” ingredient in a Guatemalan michelada.
Sounds muddled, tastes like magic.
Like all cocktails, there are variations upon variations, depending on who’s making it and where it’s being made. It only seemed natural to put my own twist on the drink with this, the Michelada Caesar.
The caesar is a Canadian cocktail quite similar to a classic bloody mary recipe, a spicy beverage most readily consumed during brunch. The difference is that caesars are a bit richer, made with clamato juice (tomato clam juice) instead of straight tomato juice. Another differentiating feature is that caesars are not designated to brunch, but enjoyed throughout the day, be that 11 a.m. or 11 p.m.
Beer cocktails can fall flat (no pun intended) if you don’t bolster them with something punchy. I was introduced to French’s Not Your Ordinary Caesar, Caesar Mix, which comes without hot sauce in their Original Caesar mix or with hot sauce in their Fully Loaded Caesar Mix. There are no artificial colours or glucose-fructose (read: no weird ingredients) added. Basically, French’s Caesar Mix is everything you want in both a caesar and michelada, without the need to source and stock a dozen other ingredients.
I’ve rimmed the glass with Tajin, which is probably the hardest ingredient to lock down. If you can’t find it in-store (you can buy Tajin online here), use a mixture of cayenne, kosher salt and lime juice instead.
And when it comes to caesars, the garnish is non-negotiable.
I’m heading into the long weekend as I write this. It’s our blastoff into the all too fleeting Canadian summer, and it’s filled with BBQs, beers and now, Michelada Caesars.
If you’re entertaining, set up the ingredients at a little bar stand, along with this recipe scratched out on a notepad and skewers with pickled things to festoon glasses, and have guests build their own Michelada Caesar. For fans of the bloody mary, the caesar and the michelada, this is your new summertime, anytime cocktail.
The michelada beer cocktail recipe combines with the caesar cocktail recipe for a refreshing summertime, anytime drink.
Michelada Ingredients (PER SERVING):
1 lime wedge + 1 Tbsp lime juice
1 Tbsp Tajin seasoning or 1 Tbsp kosher salt plus 1 tsp cayenne pepper
1 cup French’s Fully Loaded or Original Caesar Mix
1 cup Mexican lager, such as Modelo or Corona
1 Tbsp Polar Ice Vodka
hot sauce, to taste
pickled things to garnish, such as dill pickles, pickled peppers, olives, etc.
- Rub a lime wedge over rim of glass and coat in Tajin or salt mixture.
- Add ice to glass and top with remaining 1 Tbsp lime juice, French’s Fully Loaded or Original Caesar Mix, lager, vodka and hot sauce to taste; stir. Skewer garnishes and place on top. Serve.
Disclaimer: The post was sponsored by French’s. All opinions are my own.