Antojo Michelada Recipe
950 sangrita | spices | draught corona | worcestershire
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sangrita Base
Rim & Spice Mix
Assembly & Garnish
Method
Sangrita Base
- 1
Mix sangrita
In a medium mixing container or pitcher, combine 1 cup tomato juice, 1/4 cup fresh orange juice, and 1/4 cup fresh lime juice. Stir until uniform.
- 2
Season sangrita
Add 1 tablespoon mild hot sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon agave (or simple syrup), 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon ground cumin. Whisk vigorously to fully dissolve the salt and integrate the spices. Taste and adjust: if you prefer tangier, add up to 1/2 teaspoon extra lime juice; for sweeter, add another 1/2 teaspoon agave.
Rim & Spice Mix
- 3
Prepare rim mix
On a small plate, combine 1 tablespoon Kosher salt and 1 tablespoon chili powder (or Tajín). Mix evenly.
- 4
Assembly & Garnish
- 5
Build the michelada
Fill the rimmed glass with 1 cup ice cubes. Pour in about 6 ounces (3/4 cup) of the prepared sangrita base, leaving room for beer. Gently tilt the glass and slowly pour one 12 oz (355 ml) chilled Corona down the side so it layers and mixes gradually with the sangrita. If using draught Corona from a tap, pour gently to preserve carbonation.
- 6
- 7
Garnish and serve
Garnish with 1–2 lime wedges on the rim or a wedge dropped into the drink. Serve immediately with a straw or long spoon.