Fresh Tomato Michelada: A Summer Delight
Fresh Tomato Michelada
Fresh Tomato Michelada
Ingredients
- 1½ cups of freshly squeezed lime juice (from 10–12 limes)
- ¼ cup plus 2 tablespoons of Worcestershire sauce
- ¼ cup plus 1 teaspoon of hot sauce (like Cholula, Tabasco, or Tapatío)
- 1 tablespoon of sugar
- ¾ teaspoon of Diamond Crystal kosher salt or ½ teaspoon of Morton kosher salt
- 1½ pounds of Kumato or beefsteak tomatoes, cut in half, plus extra wedges for serving
- Tajín Clásico seasoning and a lime wedge (for garnish; optional)
- 6 bottles of 12 oz. Mexican beer (such as Corona or Tecate), separated
Instructions
Step 1
To start your Fresh Tomato Michelada, grab a large mixing bowl and squeeze the juice from about 10 to 12 limes until you have 1½ cups of bright, zesty lime juice. Next, add in ¼ cup plus 2 tablespoons of Worcestershire sauce, ¼ cup plus 1 teaspoon of your favorite hot sauce, 1 tablespoon of sugar, and ¾ teaspoon of Diamond Crystal or ½ teaspoon of Morton kosher salt. Now, it’s time for the tomatoes! Halve 1½ pounds of Kumato or beefsteak tomatoes and toss them into the bowl. Using your hands, gently crush the tomatoes. You want the mixture to have the consistency of juice with some pulpy bits of skin still in there—avoid using a blender, as we want to keep the texture just right. Once you’ve done that, strain the mixture through a fine-mesh sieve into a pitcher. Press down on the solids with a wooden spoon or rubber spatula to extract as much juice as you can, then discard the remaining solids. You’re left with a delicious, fresh tomato base ready for your Michelada!
Step 2
To give your glasses a vibrant kick, start by pouring some Tajín Clásico seasoning onto a small plate. Take a lime wedge and run it around the rim of one glass to moisten it, ensuring you cover the entire edge. Then, dip the wet rim into the Tajín, twisting it gently to coat it evenly with that zesty seasoning. Repeat this process for the remaining glasses, and once they’re all done, fill each glass with ice. Now, pour in about ⅓ cup of your homemade tomato base into each glass, and finish it off by pouring in the Mexican beer until each glass is filled. Don’t forget to add a wedge of tomato as a garnish to each cocktail for that fresh touch!
Nutrition Information
My Tip
When crushing the tomatoes by hand, make sure to really get in there and break them down well; this will help release their juices and enhance the flavor of your Michelada. The texture should be a mix of smooth juice with some pulpy bits, so don’t hold back!
Leftovers
To store your Fresh Tomato Michelada, pour any leftovers into a glass jar with a tight-fitting lid and keep it in the fridge for up to three days. When you're ready to enjoy it again, give it a gentle stir and serve it chilled—no need to reheat, as this refreshing drink is best enjoyed cold!
Make It Your Own
For a refreshing twist, try swapping the fresh lime juice for fresh grapefruit juice to add a slightly bitter and tangy flavor to your Michelada. It pairs beautifully with the tomatoes and spices, giving your drink a unique twist!