In my youth, a bartender in Mexico made me a michelada when he saw how hungover I was. I think he was an angel. It cured everything! I've adapted this recipe for gluten-free and vegan diets to be able to enjoy it now with my new dietary restrictions. This has been adapted from Joe's Famous Michelada on this site.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dip the rim of a chilled, 1-pint mug into Sriracha salt and fill 1/4 full with ice cubes.

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  • Place 2 ice cubes in a cocktail mixer with tomato juice, lime juice, Worcestershire sauce, smoked salt, celery seed, bitters, black pepper, hot pepper sauce, and habanero powder; shake well.

  • Pour tomato cocktail mixture into the mug and top up with beer; stir gently to combine. As you drink, top up your mug with more beer.

Cook's Note:

Make sure your tomato juice and Worcestershire sauce are both vegan and gluten free. Chose a pale, gluten-free beer.

Nutrition Facts

168 calories; protein 3.7g; carbohydrates 26.9g; fat 0.3g; sodium 1315.8mg. Full Nutrition
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