A Michelada for All (Vegan and Gluten Free)

In my youth, a bartender in Mexico made me a michelada when he saw how hungover I was. I think he was an angel. It cured everything! I've adapted this recipe for gluten-free and vegan diets to be able to enjoy it now with my new dietary restrictions. This has been adapted from Joe's Famous Michelada on this site.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 168 Calories

Ingredients

• ⅛ teaspoon celery seed
• ⅛ teaspoon coarsely ground black pepper
• 1 dash hot pepper sauce (such as Tabasco®), or to taste
• 1 medium lime, juiced
• ½ cup ice cubes, or as needed
• Sriracha salt as needed
• 1 cup chilled tomato juice
• ½ teaspoon vegan Worcestershire sauce
• ¼ teaspoon smoked salt
• 2 dashes aromatic bitters (such as Angostura®)
• 1 pinch habanero powder
• 1 cup gluten-free beer

Recipe Instructions

Step 1

Dip the rim of a chilled, 1-pint mug into Sriracha salt and fill 1/4 full with ice cubes.

Step 2

Place 2 ice cubes in a cocktail mixer with tomato juice, lime juice, Worcestershire sauce, smoked salt, celery seed, bitters, black pepper, hot pepper sauce, and habanero powder; shake well.

Step 3

Pour tomato cocktail mixture into the mug and top up with beer; stir gently to combine. As you drink, top up your mug with more beer.