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Handcrafted Michelada

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Recipe - Handcrafted Michelada How To

From the Weston Kitchen


Makes one giant mug-full

  • 1 lb tomatoes (cherry or grape will taste best)
  • 12 oz bottle Negra Modelo
  • juice from 1/2 lime
  • 1 clove garlic
  • ½ teaspoon crushed red pepper
  • ½ teaspoon Tapatio hot sauce
  • ½ teaspoon Worcestershire sauce 


  • 1 tablespoon kosher salt
  • 1 teaspoon crushed red pepper 


  • Quarter slice of cucumber
  • Lime wedges, slit to secure to the glass rim


Our Micheladas are a combination of all that's good in the world: fresh tomatoes, Negra Modelo, Tapatio hot sauce, cucumber, lime and salt - lots of salt. Want our recipe? We thought you might.

  1. Step One | Juice Tomatoes
    Use your Tomato Press with the standard or berry screen to juice your tomatoes. The auger will push the skin and seeds through the waste chute, leaving you with fresh juice pouring from the screen.
  2. Step Two | Mince Garlic & Crush Red Pepper Flakes
    Use your Grater with the garlic plates to finely mince the garlic, then set aside. Rinse the grater plates, then use the same plates to crush all of the red pepper flakes further into a coarse powder. Separate 1 teaspoon for the salt rim and ½ teaspoon for mixing into the drink.
  3. Step Three | Rim the Glass
    Mix together your kosher salt and 1 teaspoon coarse red pepper powder. Rim your glass with lime juice by squeezing a lime wedge around the rim. Dip the glass rim into your salt rim mix. Set aside.
  4. Step Four | Mix Ingredients
    Pour the tomato juice into a pitcher, along with the lime juice, hot sauce and Worcestershire sauce. Use your drink stir to mix well. Stir in the ½ teaspoon coarse red pepper powder & minced garlic.
  5. Step Five | Serve
    Fill your mug 3/4 of the way with ice. Pour in the tomato juice mix, then slowly pour the Negra Modelo over that. Use your stir to gently mix one last time (be gentle, you're not trying to foam up your beer).

    Garnish with a slice of cucumber and lime wedges. Serve.
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