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Cocktail Recipe

Red Michelada

Eddie Hernandez & Susan Puckett

Red Michelada

Eddie Hernandez & Susan Puckett

Micheladas - beer mixed with a spicy, refreshing mix of peppers and usually tomatoes - are made for Sunday mornings after a night of partying. Instead of a Bloody Mary, this is what we Mexicans drink. When you have a hangover, the best thing that you can do is drink another beer. At least that's what works for me! There's lots of vitamin C in the peppers and the citrus, so it rehydrates you very fast. Even if you didn't have any alcohol the night before, this is a great drink.

Serves 1 drink


Red Michelada Mix

Makes 6 drinks

1 (6-ounce) can tomato paste
1 red jalapeño, stemmed and cut in half (remove some or all of the seeds and membranes for less heat)
½ cup chopped red bell pepper
½ cup chopped celery
¾ teaspoon granulated onion
¾ teaspoon ground white pepper
¼ teaspoon granulated garlic
½ cup lemon juice
2 cups water

Red Michelada Drink

Makes 1 drink

2 lime wedges
Coarse salt (optional)
Ice 1 to 2 tablespoons lime juice
4 ounces Red Michelada Mix (recipe below)
8 ounces pale lager


To make the Red Michelada Mix:

Puree all the ingredients in a blender until smooth. Pour through a fine-mesh strainer into a container and refrigerate for up to 3 days, until ready to use.

To make the Red Michelada Drink:

Rub the rim of a 16-ounce glass with 1 lime wedge and dip the rim into a saucer of coarse salt, if desired. Fill the glass with ice. Add the remaining ingredients and stir. Garnish with the remaining lime wedge.

RED MICHELADA MIX is excerpted from TURNIP GREENS AND TORTILLAS © 2018 by Eddie Hernandez with Susan Puckett. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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