Friday, June 19, 2015

Chef John’s "Sunset" Michelada – I Only Refer to Myself in the 3rd Person When I Drink

About halfway through this video production for how to make a Michelada, I realized I was getting paid to drink beer, which made the experience that much more enjoyable, and that’s saying a lot.

This spicy, savory, tangy, amazingly refreshing beer-based cocktail is considered one of the best hot-weather, adult beverages ever. I’ve heard it described as “Bloody Mary meets Mimosa,” which makes me never want to go to brunch again, but it’s also kind of accurate.

While that may not sound like something you would enjoy, most people do, and very much so. And the hotter it is, the more they enjoy, both literally and figuratively.  There’s something about how that slightly bitter, effervescent beer works with the sweet-sour-spicy profile of the other ingredients.

Even though they may seem like odd additions, things like the soy and Worcestershire are very important here, since they bring savoriness, or “umami” as the foodies would call it, to the drink.

I would never wish a horrendous heat wave on anybody, but, if one were to come your way, I hope you give this delicious, and restorative, Michelada “beertail” a try soon. Enjoy!

For Each Michelada:
lots of ice
1/2 tsp Worcestershire sauce
1/2 tsp hot sauce or to taste
1/8 tsp soy sauce
juice from half a lime (use other half to rim glasses with salt, freshly ground black pepper, and chili pepper)
1/4 to 1/3 cup tomato juice or homemade vegetable juice (see below)
1/2 bottle ice-cold Mexican lager (6 oz)
lime slices to garnish

For the vegetable juice (makes about 3 cups):
2 pints sweet cherry tomatoes, washed, drained
1/4 cup chopped celery
1/4 cup chopped red bell pepper
salt and pepper to taste (unless you use a ton on the rim like I did)


Steven said...

I hadn't heard of a michelada before, so for most of the video I assumed you made this drink up and named it after your wife.

MeBr74 said...

I love red beer. Nothing like a red beer during a hot summer day. Will be trying this one.

T said...

We make ours with a shot of tequila as well, which has never ended up bad.

Tronco Perez said...

This is a very popular drink in Mexico. Every party must have micheladas or at least beer with lime. Also, I have to say this recipe is very accurate but instead of vegetable juice we use something called Clamato which is pretty much the same (tomato juice with celery and a splash of clam flavor). Anyway another great recipe Chef "Juan".

Neurotic Nails said...

For the best Michelada you'll ever have, throw a dried preserved prune (found in a lot of Asian herbal stores or supermarkets) into the bottom of the glass before pouring anything else in.

kristen krieger said...

I suppose this question isn't really answerable since it's a matter of opinion, but, I'll ask anyway and hope for some answers and opinions from the masses in general. I don't like beer. Like, at all. I can handle tomato juice, but it's not anywhere near something I enjoy. However, I absolutely love hot weather drinks and am tempted to give this a try. Or is that a dumb move since I already know I dislike most of the ingredients? Maybe if I can scrounge up the ingredients from friends I'll give it a go, and if I can't I'll take it as a sign to let it go.

Food Junkie said...

Sounds like a tasty summer drink. Since Mexicans, like Canadians are crazy about Clamato juice (a tomato cocktail with a HINT of clam - think of it as tomato juice that actually tastes good) I would imagine a big proportion of these are made with Clamato juice. In fact it would a fantastic followup drink to do a Bloody Caesar recipe (generally just called a Caesar these days). A Caesar is sort of like a Bloody Mary only so much more delicious being made with Clamato. It's a great cocktail that is hugely popular in Canada and well deserving of some exposure in the 50 states.

philogaia said...

Fancy red beer. And just in time may I add. I'm about to go to a camping summer festival where it will be nearly 100 degrees in Northern Oregon this weekend. I plan to make this up with the Worcester sauce, hot sauce (Chef Johns recipe..woof) and soy sauce already added so it can be a quick pour of red sauce, ice, and beer. I do plan to use some celery and the first banana peppers from my garden in my version and well…tequila there also, a decent reposado. Thanks, Tronco. I kind of thought this was a great Mexican drink and happy to have the verification. I'm a gringa from New Mexico and happy to embrace that culture up here in the PacNW.

philogaia said...

Kristen Krieger: I think you might want to go to a pub and order a red beer and see what you think. This is better than that but it is very similar. If you don't like it you are only out a few bucks. And if you take a beer drinking buddy with you chances are that if you don't like it the friend will clean up for you.

Kristijan Kowalsky said...

Little note. E-mail newsletter that announces your new video has broken link that leads to

I has been that way for some time now.

And please continue to educate us on culinary arts.

Chef John said...

Sorry, not sure what you are referring to! Which link?

Alicia said...

My brother has always made these with Clamato Juice which doesn't really thrill me. I love the idea of making your own fresh juice and I definitely would throw a jalapeno in there, seeds and all. Can't wait to try this one!

Kristijan Kowalsky said...

Here is the link to screenshot, link is highlighted.

Chef John said...

That how the link looks when it first goes up, before writing the post, but if you'll see it's been updated to the blog post link. Thanks!

Michael Morine said...

Oh Chef John...I've never been a fan of red beer...
This is absolutely tasty!
My I have another, Sir?

Steve said...

Chef Juan... these are great, I have been making them like crazy since you posted this awesome recipe!

Muchas gracias!

Éanna McCarthy said...

My vegetable juice came out as pure foam, ended up just floating to the top of the drink. Maybe my tomatoes weren't juicy enough?