Of Houston restaurant URBE’s numerous riffs available for the michelada, the spiced sangrita is the style most people associate with the drink and is the easiest to recreate at home. “It’s the style most people think of when they think of a michelada,” Beverage director Sean Beck says. The versions you find in Mexico often include a spiced tomato base, which is sometimes sipped next to a shot of tequila.
They make their own spicy tomato base at the restaurant, but for a quick at-home shortcut, Beck suggests using a bottled bloody mary mix.
1 ounce bloody mary mix
1 ounce lime juice
A dash of Mexican brand hot sauce
like Cholula, or cayenne
½ ounce of mezcal or tequila
1 parts Tajín to 2 parts salt
- Rim a pint glass with the Tajín-salt mixture. Fill with ice and add all ingredients from bloody mary mix through the mezcal. Slowly stir in beer and garnish.
- Created by Sean Beck of URBE, Houston