The Vern’s Michelada

Yield: 12 servings

A dive-bar favorite reimagined for the Southern breakfast table

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.”


    • 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


  1. 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.