This Micheladas shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #CelebratorySips #CelebrateWithSol #CollectiveBias
Want to start your Cinco de Mayo celebrations off on the right foot? Traditionally, Bloody Marys are a perfect brunch pairing, so it’s only natural on this Cinco de Mayo we serve Micheladas with a crowd favorite, Sol.
A Michelada (pronounced mee-che-LAH-dah) is a Mexican cocktail made with beer, lime juice, and tomato juice. Some people substitute clamato, which is a mix of tomato juice and clam juice, but for this recipe, I am going to stick to tomato juice. The best part, you can customize it in so many ways, –think hot sauce, Worcestershire sauce or even soy sauce.
A Little Background on Sol
Back in 1899, a brewmaster out of Mexico City took inspiration from a ray of sunlight shining through a hole in the brewery’s roof, and then proudly named his new Mexican Lager Sol, which translates to the Sun.
Here in Nashville, we have had the longest winter known to man (don’t quote me on that). So it is only natural for me to choose Sol as my beer of choice for this Michelada recipe. With its bright, refreshing taste, it is the perfect pairing for a springtime brunch menu.
Prepping Micheladas Before Guests Arrive
As a host for a brunch, prepping before my guests arrive is always something I take into consideration when planning a menu. I do not want to be running around when I can instead be enjoying their company. There are two ways I like to prep my Michelada to allow for instant serving. I use a premade mixer for both, because who has time for a homemade mix?
Premade in a Pitcher
This is probably the easiest way to make Micheladas in bulk, so this is usually my go to. I don’t like mixing Sol in this mix because it’s the freshest poured out of the bottle vs sitting in the fridge in a mix for extended periods of time.
- Mix a bottle of tomato juice
- Lime juice from one lime
- 1.5 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tsp Tajin Seasoning in a large pitcher.
I used the kids popsicle molds for this because they make the perfect Michelada portion for a 12 oz Sol. Pouring the mix into the molds the night before and right before guest arrive, you can throw the molds into a tub of ice allowing them to be out and accessible if they prefer their Michelada on the rocks.
Serving your Micheladas
Guests about to arrive? Pull everything you have prepped out of the fridge and set up your bar cart for serving. Beers and frozen mix can be put into an ice chest and pitcher of mix can be set out with ice inside. Grab your garnishes and set them out, and your guests are ready to go.
No need to stop drinking these Micheladas after Cinco de Mayo. Paired with Sol, they make an amazing brunch drink regardless of celebration.