The Pastry War’s Michelada

The Pastry War | Houston

The Pastry War’s take on the Michelada is the OG in overdrive: a house blend of sweet, citrus, and spice topped with a dose of Mexican lager.


Serving: 1

  • 1 1/2 ounces Michelada mix(see Editor's Note)
  • 7 ounces beer, preferably a seven-ounce Dos Equis
  • chili pequin salt(see Editor's Note)

  1. Rim a pint glass with chili pequin salt.
  2. Squeeze half a lime into glass and put expressed lime into the glass.
  3. Add Michelada mix.
  4. Add beer.
  5. Top with crushed ice.
Editor's Note

Michelada Mix:
10 garlic cloves
24 ounces orange juice
32 ounces lime juice
4 ounces Worcestershire sauce
4 ounces soy sauce
16 ounces Valentina hot sauce
4 tablespoons ground black pepper
1 tablespoon kosher salt
4 ounces (by weight) Urfa chili
2 tablespoons citric acid
6 ounces turbinado syrup (1:1, turbinado sugar:water)
29 ounces tomato sauce, preferably H-E-B
5 fresh serrano peppers
1 tablespoon ground cumin

Combine all ingredients in a blender and store.

Chili Pequin Salt:
5 ounces (by weight) chili pequin
10 ounces (by weight) kosher salt


Tagged: Michelada