Meet your new favorite summer staple—a bright, citrusy twist on the classic Michelada. We’ve added a splash of grapefruit and orange for a unique, zesty finish that perfectly balances the heat. Topped with our signature Bristol Farms kettle cooked shrimp, this showstopper is a savory, coastal escape in a glass.
Ingredients
4 ounces Clamato or tomato juice
1/2 ounce fresh lime juice
1/4 ounce fresh grapefruit juice
1/4 ounce fresh orange juice
2 dashes hot sauce
1 Modelo
1 pinch Tajin seasoning for the rim
ice cubes
Garnish: BF Kettle Cooked shrimp, lime wedge, and cucumber slice
Directions
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Moisten the rim of a large goblet with a lime wedge and dip it into the chili-lime seasoning until the edge is evenly coated.
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Fill the glass halfway with ice.
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Pour the Clamato, lime juice, grapefruit juice, orange juice, Worcestershire sauce, and hot sauce into the glass and stir gently to integrate the citrus.
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Slowly pour a portion of the beer into the glass, leaving enough room to invert the bottle.
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Quickly flip the beer bottle upside down into the drink, resting it securely against the side.
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Arrange the shrimp, cucumber, and lime on the rim to complete the presentation.
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