California-inspired Michelada cocktail
Susan Philips
The traditional Mexican Chelada gets a California-inspired spin with micro veggie kebabs and grilled asparagus!
Course Drinks
Cuisine American
Servings 1 drink
Calories 104 kcal
- 1 Can of tomato juice with chiles
- 1 bottle of California lager
- 2 splashes Worcestershire Sauce
- Lime wedge for rim
- Salt for rim optional
- Various veggies for the Chelada Bar: I used black and green olives stuffed with blue cheese grape tomatoes, celery, and grilled asparagus.
Rub lime wedge around the rim of glass so the salt will adhere. Then press the rim of the glass into the salt if using to create a salt rim.
Add ice to the glass and pour the spicy tomato juice over the ice. Add a few splashes of Worcestershire sauce.
Pour in the beer until it reaches the top of the glass, just below the salt rim.
Garnish the drink with skewers of fresh and/or grilled veggies, celery sticks, and grilled asparagus spears
Calories: 104kcalCarbohydrates: 14gProtein: 2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 63mgPotassium: 459mgFiber: 1gSugar: 6gVitamin A: 768IUVitamin C: 32mgCalcium: 27mgIron: 1mg
Keyword beer, cocktails, tomato juice