There are few better things than an ice-cold michelada on a scorching hot summer day. But, while you’re dripping with sweat anyway, might as well fire up the grill to add an extra dimension to the already grand, tomato juice-spiked classic Mexican beer cocktail. This version, featuring watermelon and shishito peppers, packs a punch you’re going to dig. Mexican beer is of course the standard but feel free to swap for your favorite amber style brew and if you can’t find Shishito peppers, simply replace them with a jalapeno or another chile of your choice.
- 1 cup fresh watermelon, cut into large slabs
- 2 large fresh tomatoes, cut into thick slices
- 5 limes, cut in half
- 4 shishito peppers or other fresh chile of your choice
- 1 1/2 cups tomato juice
- 3 tablespoons worcestershire sauce
- 3 tablespoons maggi seasoning (can substitute soy sauce)
- 2 tablespoons chili powder, divided
- 1 teaspoon cayenne or your favorite bottled hot sauce
- 1 teaspoon kosher salt
- 4 cold Mexican beers of your choice
- Build a fire with a charcoal grill or heat a gas grill over medium-high heat.
- Grill the watermelon, tomatoes, four of the limes and all the peppers, turning and moving things to cooler parts of the grill if browning too fast.
- Once everything is lightly charred, carefully remove from the heat, about 8-12 minutes total.
- Cool the fruits and vegetables then refrigerate until chilled thoroughly, at least an hour (can be made a day ahead of time).
- In a blender, purée the watermelon, tomato, the juice of the grilled limes, tomato juice, Worcestershire, Maggi, one tablespoon of the chili powder and cayenne until smooth, straining it through a fine mesh strainer if needed.
- Adjust seasoning with more lime juice, Worcestershire, Maggi, chili powder and cayenne if desired.
- Meanwhile, on a small plate, add the remaining chili powder and salt, stirring to combine.
- Rub the rims of four large glasses with a cut lime and dip each glass in the chili powder-salt mixture.
- Add a generous amount of ice to the glasses.
- Add the tomato-watermelon puree to each glass, top with the cold beer, stir to combine and garnish each glass with a charred shishito pepper.
More mighty micheladas on Food Republic: