Chef’s notes: “When we lived in Los Angeles, we were first introduced to Micheladas at our local hang in Venice Beach called Hinano. It’s a beer-only, cash-only dive that opens at 7:00 a.m. and was our absolute favorite. The frothy beer with simply spiced tomato juice and hot sauce has the salty satisfaction of a Bloody Mary, but the effervescent beer keeps it refreshing. Add a little pickled pepper and caper berry garnish, and it’s just a perfect breakfast drink.”
The Vern’s Michelada
Yield: 12 servings
Ingredients
6 cups tomato juice (Bethany recommends the Sacramento brand)
¼ cup Worcestershire sauce
2 tbsp. Tabasco sauce
¼ cup Bar Harbor clam juice
¼ cup tamari sauce
½ cup fresh-squeezed lime juice
2 tbsp. kosher salt
1 tbsp. fresh-ground pepper
2 tbsp. Tajín seasoning
4 lager-style beers
Pickled peppers, for garnish
Caper berries, for garnish
Preparation
- Stir together all ingredients except beer and garnishes in a large pitcher. To serve, coat the rim of a glass with lime juice and dip the rim in Tajín. Fill the glass with ice. Add equal parts beer and Michelada mix, and gently stir. Garnish with a skewer of pickled peppers and caper berries.