Fresh Tomato Michelada Recipe | Epicurious

The Mexican beer cocktail, michelada, is a savory drink supposedly born from Club Deportivo Potosino in San Luis Potosí in the 1970s. According to legend, member Michel Ésper would ask for “chabela,” beer cut with lime, salt, and ice. As more people asked for “Michel’s lemonade,” it became “michelada.” And it’s continued to evolve: Order one today and you may find more bright flavors like tomato juice, Clamato, Maggi, or hot sauce in the drink.

In this version, squeeze summer’s finest tomatoes to make a big batch of fresh juice. To serve a crowd, mix up a concentrate with plenty of tangy lime juice, Worcestershire, and Cholula for a jolt of heat. To ensure freshness, make the base in a big pitcher (or lidded container) and store in the fridge. When ready to serve, pour the seasoned tomato juice into an ice-filled pint glass, then tip in a frosty beer.