If there was a manly version of a Bloody Mary, the Michelada would be it. Made with beer and tomato juice, there’s a bit of heat to keep it interesting.
A Michelada could be considered close to a red-eye. A red-eye doesn’t have the Worcestershire sauce or soy sauce and the heat is a personal preference.
Maybe you’re wondering why I choose to share a Michelada for brunch week. Well, it’s because I wanted to share, what I consider to be, a more “manly” beverage.
Made with beer, lime juice, assorted sauces, spices, and tomato juice it’s sometimes called a Mexican Bloody Mary.
When I think of brunch cocktails I think of mimosas and Bloody Mary’s, typically drinks popular with women. When I host brunch I like to set up a beverage bar so guests can help themselves.
For the Michelada, I’d offer a variety of Mexican beers, along with bottles of Worchestershire sauce and soy sauce and a bowl of lime wedges. I would have glasses prepped with the cayenne so guests are ready to go.Mix up your brunch cocktails and serve a spicy Michelada. Serve it alongside mimosas and Bloody Mary's on the beverage bar.
Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 8th year while it is a little different this time around, 22 bloggers are excited to share favorite brunch recipes.
There is a huge variety including French toast, danish, muffins waffles, pancakes, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! Enjoy!
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- Michelada by Family Around the Table
- Minty Watermelon Cucumber Agua Fresca by Sweet Beginnings
Appetizer and Salad Recipes
- Peach, Prosciutto and Mozzarella Skewers by Love & Confections
Bread, Grains, and Cereal Recipes
- Cheese Danish by The Redhead Baker
- Matcha Souffle Pancakes by Tara’s Multicultural Table
- Sausage and Gravy Biscuit Cups by Big Bears Wife
- Sourdough Pancakes with Hibiscus Syrup by Karen’s Kitchen Stories
- Bacon, Egg and Roasted Asparagus Salad by Cheese Curd In Paradise
- Breakfast Grilled Cheese by A Kitchen Hoor’s Adventures
- Ham & Cheese Breakfast Enchiladas by Kate’s Recipe Box
Fruit and Veggie Recipes
- Caramelized Cinnamon Bananas over Yogurt by Hezzi-D’s Books and Cooks
- Tropical Fruit Salad by Caroline’s Cooking
Meat, Poultry, and Fish Recipes
- Bacon And Eggs Benedict Brunch Burger by Nik Snacks
- Corned Beef & Potato Hash by Amy’s Cooking Adventures
- 1 (12 ounces) bottle Mexican beer, divided
- 2 (5.5 ounce) cans tomato juice
- ¼ cup freshly squeezed lime juice
- 1 tablespoon Worcestershire sauce, divided
- 1 tablespoon soy sauce, divided
- 1 tablespoon cayenne pepper
- ½ teaspoon salt
- Place cayenne pepper and salt in a shallow dish. Using a lime rim each glass with a wedge to moisten it. Dip rims into the cayenne mixture.
- Add ice to 2 glasses. Pour one can of tomato juice into each glass. Add 1 ½ teaspoons of Worcestershire sauce and soy sauce to each glass. Divide beer evenly between glasses. Serve.