Mossy Michelada
This woodsy, green-hued michelada blends roasted tomatoes, herbs and spice into a wild twist on the classic—perfect for fall feasts, foggy forest vibes or a moss-covered brunch ritual. Use Modelo Negra to create this cocktail.Ingredients
Serves
3 to 4 medium green and yellow tomatoes, chopped into large slices
salt, to taste
1 cup (250 ml) pineapple juice
½ cup (125 ml) fresh lime juice
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (30 ml) prepared horseradish
green chili hot sauce, to taste
1 bunch fresh cilantro
1 to 2 jalapeño peppers, seeds removed, if lower spice level preferred
3 lime wedges, for rim and garnish, divided
Tajín seasoning, for rim
1 × 355 ml bottle Negra Modelo
Instructions
- Preheat oven to 300 F (150 C). Place tomatoes on a baking sheet, sprinkle with salt and roast for 1½ hours, until barely turning brown. Transfer tomatoes to a bowl and refrigerate. Once chilled, transfer tomatoes to a blender and add pineapple juice, lime juice, Worcestershire, horseradish, hot sauce, cilantro and jalapeños. Blend, then strain and chill for 30 minutes. With a lime wedge, moisten rim of 2 pint glasses and dip into Tajín. Add 3 to 4 oz (90 to 120 ml) juice and ice to each glass, top with Negra Modelo and garnish each with a fresh lime wedge.