Spicy Micheladas

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Spice up your summer celebrations with Spicy Micheladas.  Wasabi packs a punch to give you an unexpected spicy twist that’s both delicious and refreshing.

If you haven’t noticed, summer is my jam.  I simply cannot get enough of the sunshine and sometimes I count the days until I live at the beach.  Living in IL, is nothing short of boring.

If I lived around the beach, I’d have my bottom in the sand and my toes in the water every.single.day.  I’d eat fresh seafood and citrus would grow in my backyard.  I’d also be surrounded by family and friends and life would be splendid.  Darn, I was daydreaming again…

Until then, I’ll spend my days outside, in my backyard, swimming in the pool sipping on Spicy Micheladas with all of our neighbors.

Summer is spent outside, until all hours of the night soaking up every last bit of sun and great weather.  I intend to take full advantage this year.  I’ve made my family a “summer bucket list” and I intend to check off every single one.

While we aren’t busy parading around the town, checking things off the list, I’ll be starting my weekends off with these Spicy Micheladas.

My husband and I are big fans of Bloody Mary’s and what’s better than a similar drink with some effervesce?  Until a few summers ago, we just made standard bloody Mary’s.  Then, we got creative but mixing in some Mexican beer. to make a delicious Michelada.  Then we took it even a step further and started using other ingredients to jazz up our regular cocktail.

I was recently at Wal-Mart, cruising down the juice aisle and decided to grab some Clamato juice.   I grabbed a 64 ounce one because we were having friends over for brunch and I’d be making these pitcher style.  The best way to entertain is not to play bartender during your party.

While looking for party foods to pair with the Spicy Micheladas, I found some seafood and shrimp salad at the deli counter.  Bingo! Our brunch menu would include Spicy Seafood Po’ Boys to pair with our morning cocktails!  I love when party plans fall into place.

Sunday morning, I started to make the Spicy Michelada pitchers.  Simply combine Clamato juice, beer, lime juice, wasabi, English sauce and celery salt and mix to combine.  I always rim the glasses with a smoked sea salt which is unexpected but perfect!

To compliment with our Spicy Micheladas, I wanted to add spice to the seafood and shrimp salad so I whipped up a quick spicy remoulade sauce using wasabi.  I placed it into a squeeze bottle so guests could add a little or a lot to their Spicy Seafood Po’ Boy.

This was the perfect summertime brunch.  (well it’s not summer quite yet but the temps outside prove otherwise) Our guests absolutely loved the twist on these Spicy Micheladas.  They were so use to having horseradish in their bloody Mary’s that they had no idea what the spicy element was in this spicy Michelada.

And the Spicy Seafood Po’ Boy, devoured.  There wasn’t one scoop of seafood and shrimp salad left.  And the spicy remoulade was a hit as well.  I know a few friends who will be heading to the store to grab some Clamato, seafood and shrimp salad and wasabi paste this week!

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Spicy Micheladas

Prep 5 mins

Total 5 mins

Author Megan | Strawberry Blondie Kitchen

Yield 8 servings

Spice up your summer celebrations with Spicy Micheladas.  Wasabi packs a punch to give you an unexpected spicy twist that’s both delicious and refreshing.

Ingredients

Spicy Micheladas

• 5 cups Clamato
• 3 Mexican beers, of choice
• ½ cup fresh lime juice
• 1 tablespoon English sauce
• 1 teaspoon Wasabi paste
• 1 teaspoon celery salt
• 4 cups ice, divided
• Celery, cornichons, shrimp, cherry tomatoes and lime wedges for garnish, if desired.

Spicy Seafood Po’ Boys

• ½ cup mayonnaise
• 1 tablespoon onion, grated
• 1 garlic clove, grated
• 1 teaspoon Dijon mustard
• 1 teaspoon wasabi paste
• 1 teaspoon fresh lemon juice
• 8 hoagie rolls
• 1lb Seafood and shrimp salad
• Shredded lettuce

Instructions

Spicy Micheladas

1. In a large pitcher mix together all ingredients.
2. Rim beer glasses with lime juice and then dip into smoked sea salt or mixture of sea salt and chili powder to create a salted rim.
3. Place 1/2 cup ice into a beer mug and pour Spicy Micheladas mixture into glasses.
4. Garnish with a celery stalk and a skewer of cornichons, shrimp, cherry tomatoes and lime wedges.

Spicy Seafood Po’ Boys

1. In a small bowl whisk together ingredients for spicy remoulade sauce and set aside.
2. Slice hoagie rolls in half and place ¼ cup seafood shrimp salad into each hoagie.  Top with shredded lettuce and spicy remoulade sauce.

Courses Cocktail

This brunch came together in a snap!  Mix a few ingredients together and you’ve got yourself a fun and delicious gathering in 10 minutes flat leaving you more time to soak up the sun and conversation.

Be sure to visit My Michelada Match website to check out other great Michelada recipes and pairings!

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