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A tall dark orange Aji Molido Michelada cocktail in a pint glass topped with a skewer of Patagonia Provisions Savory Sofrito Mussels

Spicy Molido Michelada

Skill Level: Easy

Makes: 1 drink

Made With:

Spicy Mussels


Unit price

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. The michelada tastes great ice cold, with a lime wedge and a skewer loaded with Spicy Mussels.


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 chile powder in saucer. Invert the glass into the chile salt to coat the rim.
  3. To the glass, add the remaining 1 teaspoon chile powder, 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.