the el conejo malo cocktail
Image by Paula Murphy

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.

recipe heading-plus-icon

yields

Makes 1 cocktail

    Ingredients
  • 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
  • Lime wedge
  • Rosemary
steps
  1. 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

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