Spicy Molido Michelada

Skill Level
1 Drink
Made with

A Mexican beer cocktail, the michelada has the savory tang of a Bloody Mary, but with a spicy kick—and, of course, beer rather than vodka. This version gets its spice from Organic Aji Molido, a mellow, coarsely ground red chile from Argentina. The michelada tastes great ice cold, with a lime wedge and a skewer loaded with Savory Sofrito Mussels.

  • ½ lime, cut into 3 wedges
  • ½ tsp. fine sea salt
  • 1½ tsp. Aji Molido spice blend, divided
  • 2 tbsp. tomato juice
  • 1 tsp. Worcestershire sauce
  • 1 can Patagonia Provisions Savory Sofrito Mussels (optional)
  • 1 can Long Root® Pale Ale or 1 bottle Mexican lager

Putting It All Together

  1. Rub a wedge of lime around the rim of a pint glass (preferably chilled) to moisten it.
  2. Mix the salt with ½ teaspoon of the Aji Molido in saucer. Invert the glass into the chile salt to coat the rim.
  3. To the glass, add the remaining 1 teaspoon Aji Molido, the tomato juice and the Worcestershire sauce.
  4. If you’re using the mussels, add 2 teaspoons of the juice from the can and slide 2 or 3 of them onto a cocktail pick. Squeeze in the juice from the lime wedge plus another wedge.
  5. Pour in the beer and give it a stir. Garnish with the last lime wedge and the mussels.