Photo by Melanie Grizzel

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One cocktail

  • Lime wedges for rim and garnish
  • Chile-salt blend (Diaz uses a blend of tamarind, salt, sugar, chili powder, and other spices. Tajín and Trechas are good substitutes.)
  • 3 dashes Tabasco
  • 2 dashes worcestershire
  • ¾ ounce olive brine
  • 1 ounce fresh lime juice
  • 2½ ounces tomato water (recipe follows), Ice
  • 1 bottle Pacifico or other Mexican Beer
  • Pimento-stuffed olives for garnish
  • Tomato Water (makes about 1½ quarts)
  • 4 large ripe beefsteak tomatoes, chopped
  • 1 yellow onion, chopped
  • 3 cloves garlic, coarsely chopped
  • 4 celery stalks, diced
  • 3 red Fresno peppers, stemmed, seeded, and diced
  • ½ cup loosely-packed basil leaves
  • Leaves from a few thyme sprigs lightly chopped
  • Salt
  • White pepper
  • Black pepper

For the tomato water: In addition to micheladas, you can use this tomato water in bloody marys or pair it with mezcal or any good tequila. It will last in the fridge for up to 2 weeks.

  1. Combine tomatoes, onion, garlic, celery, peppers, basil, and thyme in a blender and process until smooth. Add 1 quart water, blend to combine, and then season to taste with salt and peppers.
  2. Use cheesecloth or a fine sieve fitted over a large mixing bowl to drain overnight.

For the michelada: 

Run a fresh lime wedge around the rim of a frosted, 20-ounce pub glass, then dip the rim into a shallow plate of chile-salt blend. Add Tabasco, worchestershire, olive brine, lime juice, and tomato water. Top with beer and stir. Add ice and garnish with lime wedge and olives.

  • Recipe by Bar Manager Dimas Diaz of El Alma in Austin

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