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Michelada con camarones

Spicy Beer Cocktail with Shrimp

Makes 4 servings

To Cook Shrimp

1 garlic clove, peeled
¼ small white onion, coarsely chopped
½ celery stalk, coarsely chopped
2 tbsp black peppercorns
2 tsp kosher salt
24 medium shrimp

* For Cocktail Mix

¾ cup tomato juice, chilled
¼ cup fresh orange juice
½ cup plus 1 tbsp fresh lime juice, divided
1 tbsp salsa inglesa (Worcestershire sauce)
¼ tsp kosher salt
¾ tsp ground black pepper
1 garlic clove, peeled
½ whole serrano pepper, stemmed
1½ cup Clamato® tomato cocktail juice, store-bought, chilled

In San Adrés Cholula in Puebla, Tak & Beer, a bar/clamatería — cocktail stand — serves an incredible spicy beer cocktail with shrimp. A tomato juice mix is poured about halfway in a mug that has a chili powder rim. A shrimp “skewer” is placed on top and a nice, cold beer is served on the side. The customer pours the beer in the mug until it fills up, replenishing the beer content after each sip. What a great way to enjoy an afternoon!

To assemble:

Fresh lime juice as needed
cup Mexican chili powder
4 beer mugs, chilled
4 long bamboo toothpicks
4 cold dark beers

To cook shrimp: Set up an ice bath by filling a bowl with ice and water. Place stockpot over high heat and add garlic, onion, celery, peppercorns, salt and 8 cups water. Bring to a rolling boil. Add shrimp and cook for 2 minutes. Immediately transfer cooked shrimp to ice bath to stop cooking process. Allow shrimp to cool completely before peeling and deveining them. Refrigerate covered with plastic wrap until ready to assemble.

*For cocktail mix: Pour tomato, orange and 1 tablespoon lime juices in blender. Add salsa inglesa, salt, ground black pepper, garlic and pepper. Purée into a smooth consistency.

Transfer to pitcher. Add Clamato® juice and remaining lime juice, stir to combine.
To assemble: Pour a small amount of fresh lime juice onto a small plate; place chili powder on a separate small plate and form into a mound. Working one at a time, dip the rim of each beer mug in the lime juice and transfer to the chili powder, creating a red ring on each.

Divide cocktail mix evenly among beer mugs. Skewer 6 cooked shrimp onto each toothpick and place 1 skewer on top of each mug. Serve with beer.