As Cinco de Mayo week winds down, I have good news and bad news. The good news is the recipes perk up. The bad news is my blog posts get shorter. Perhaps that is actually good news followed by even better news!
Today’s good news comes at you in the form of a Michelada con Camarones, or Spicy Beer Cocktail with Shrimp. I prefer beer or wine to liquor, but I can enjoy a good mixed drink from time to time. The key word – good – is one that I am sure differs for everyone. For me, good is a drink that tastes of more than just alcohol.
This drink combines the flavor of a good Bloody Mary – one of my favorite mixed drinks – with a dark larger. A mixture of three fruit juices – tomato, lime and orange – is seasoned and spiced with Worcestershire, garlic and a chile pepper of choice.
Topped off with beer, I found it intense but enjoyable. It is not something I would want to order with a meal, but it is a drink I could sip throughout the afternoon. Preferably a sunny afternoon. On a white, sandy beach. Perhaps I will see you there. Cheers!
Looking for something more suited to your tastes? Check out my Cinco de Mayo or 5 o’clock Pinterest boards for more Mexican-style recipe or cocktail ideas. Until tomorrow, enjoy!
Day 1: The Appetizer – Pumpkin Seed Salsa Day 2: The Main Dish - Mexican Noodle Casserole Day 3: The Side Dish – Baked Mexican-Style Beans Day 4: The Drink Day 5: The Dessert- For the Glasses
- limes or lime juice
- chile powder
- Up to 24 shrimp, cooked and peeled
- For the Drink
- 2¼ cups tomato juice
- ½ cup lime juice, plus additional for the glasses
- ¼ cup orange juice
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon black pepper
- ¼ teaspoon salt
- 1 clove garlic
- ½ serrano chile or jalapeno pepper, stemmed and seeded
- 4 bottles of dark lager of your choice (I used Dunkel from local Olde Mecklenburg Brewery)
- Dip the rim of each of four glasses in lime juice or ring a slice of lime around their rims to coat with juice.
- Then dip the rims into chile powder spread across a shallow plate.
- Do the same with the shrimp, dipping their tops into the chile powder. Set aside.
- Puree the tomato, lime and orange juices with the Worcestershire sauce, salt, pepper, garlic and chile or pepper.
- Pour the beverage into the prepared mugs and top off with a dark lager of your choice. (You might have a little extra beer left in each bottle, but that is okay. You can add it as you go along, drink it straight away, or use a larger glass to begin with.)
- Garnish with the shrimp and a lime wedge if desired. Using a wood skewer to rest the shrimp along top of the glass is recommended.
