Bloody Marys play a pretty big role in my life. When my friends and I go out for breakfast, we don’t choose restaurants based on the quality of their breakfast menu. We choose based on the quality of their Bloody Marys. Bonus points if they have a build-your-own bar! Even more bonus points if they come with enough garnishes that you don’t even need to order an actual breakfast. I mean, the drinks have tomato juice, which is a very healthy, fiber-loaded vegetable, so I don’t see anything wrong with making these into a meal.
How to Make Michelada Bloody Mary
Step #1: Combine the vegetable juice, orange juice, lime juice, tequila, and beer in a cocktail shaker. Fill it with ice cubes and carefully secure the lid.* Often enhanced with hot sauce and a Mexican lager, this drink brings a spicy kick and a refreshing twist. Originating in Mexico, the name “Michelada” is thought to be a portmanteau of “mi chela helada,” which translates to “my cold beer” in Spanish. Step #2: Shake the contents vigorously for at least 30 seconds, or until the beer goes flat. Step #3: Strain the contents of the shaker and pour equally into two serving glasses filled with fresh ice.
