Smoky Cucumber Micheladas

These Smoky Cucumber Micheladas are such a refreshing cocktail made with tomato juice, lime juice, fresh cucumber juice, chipotle sauce for smokiness, and your favorite beer! They’re rimmed in a little salt and chili powder, and they’re an amazing addition to a game day appetizer spread or Mexican food!

(This post is sponsored by Pomi. Thank you so so much for reading and supporting the brands that I love!)

Brunch cocktails are always so much fun! This is the second brunch cocktail I’m sharing this fall with my friends over at Pomi! I can’t get enough of their tomato juice to use for bloody marys and micheladas, and the quality is just amazing.

To me, you really can’t beat the taste of Italian tomatoes.

If you’ve never had a michelada, it’s similar to a bloody mary in that it’s a tomato juice based cocktail, but it’s made with beer instead of vodka! It’s also got lime juice, and it’s typically rimmed in coarse salt like a margarita.

So, you could say it’s a mashup of two of my faves – margaritas and bloodys!

They are so perfect for brunch and enjoying with things like tacos, nachos, chips, guac, and really everything. They’re easy to drink and a little different than your average cocktail!

I really love these for fall too, because even though they’re refreshing, they go really well with comfort foods and snacky game day food!

Which we all love, right?

And these are a liiiittle different than the classic version, because I made them a little smoky and a little cucumber-y. I really love cucumber cocktails, and I thought the refreshing nature of the cucumber juice would taste amazing with the smokiness from a little chipotle in adobo.

And I was right! These are so delicious and the perfect balance of refreshing and smoky!

To make the cucumber juice, literally all you do is throw a seedless cucumber into your blender or food processor, and purée it. Then, just strain it through a fine mesh strainer or cheesecloth, and you’re left with perfect, fresh cucumber juice.

I could just drink it straight up like that.

And for the tomato juice, I used my favorite from Pomi. The quality of tomatoes they use is amazing, and I love how it tastes in these cocktails.

The other thing I love about these is the rim – a little coarse salt, and a little chili powder just adds to the overall smoky flavor, and the salt tastes amazing with the lime!

SO GOOD.

Now all we need is some nachos, right?

Also – Pomi has a $1 off coupon that you can use to purchase their tomato juice and/or other products if you’re interested! They also have boxed, diced tomatoes which I will be sharing a recipe with soon!

And it will pair amazingly with these Micheladas!

Print

Smoky Cucumber Micheladas

These Smoky Cucumber Micheladas are such a refreshing cocktail made with tomato juice, lime juice, fresh cucumber juice, chipotle sauce for smokiness, and your favorite beer! They're rimmed in a little salt and chili powder, and they're an amazing addition to a game day appetizer spread or Mexican food!

Course Brunch, Cocktail

Cuisine Mexican

Prep Time 10 minutes

Servings 1 cocktail, is easily multiplied

Author Molly | Spices in My DNA

Ingredients

For the michelada

• 2 ounces Pomi tomato juice
• 1/2 ounce cucumber juice*
• 1 ounce freshly squeezed lime juice
• 1/2 teaspoon sauce from a can of chipotles in adobo
• 1/2 teaspoon soy sauce
• dash of hot sauce
• 5 ounces Mexican beer
• cucumber spears for garnish
• lime wedges for garnish

For the salty chili rim

• 2 tablespoons coarse salt
• 1/2 teaspoon chili powder

Instructions

1. Make the salty chili rim. On a small plate, mix together the coarse salt and chili powder. Moisten the edge of your glass with a lime wedge and rim in the chili salt. Fill the glass with crushed ice. Add the tomato juice, cucumber juice, lime juice, adobo sauce, soy sauce, and hot sauce and stir to combine. Top with the beer and stir to combine. Garnish with a cucumber spear and lime wedges. Serve!

Recipe Notes

To make the cucumber juice, add 1 large seedless cucumber, chopped, to a food processor and blend until smooth. Pour through a fine mesh strainer or cheesecloth into a bowl and press all of the juice out. I usually press down in the strainer with the back of a spoon or just squeeze it out if I’m using cheesecloth!