The el conejo malo, or “the bad bunny,” is a spicier, edgier take on the traditional michelada. Created by Sean Beck, the beverage director of H Town Restaurant Group in Houston, this cocktail rounds out the michelada menu at URBE, a Mexican street eats restaurant. This spicy michelada recipe combines a breakfast-appropriate mango-carrot-orange juice base and a sinister kick of agua chile flakes. While you can make the juice base at home, a store-bought juice or bottled mango smoothie provides an easy shortcut.
Makes 1 cocktail
Mango-carrot-orange juice either homemade or from smoothie/juice aisle at the grocery
Salt to taste
Pepper to taste
½ teaspoon dried chile de agua crushed into flakes,
Dos XX, or another lighter beer
Garnish with red jalapeño
- Fill a pint glass with ice and build first four ingredients in the glass. Slowly stir in the beer and garnish.
- Created by Sean Beck of URBE, Houston