Aspen Times Weekly Libation: Pitcher Micheladas |

Aspen Times Weekly Libation: Pitcher Micheladas

by Jeanne McGovern
This July 13, 2015 photo shows a michelada in Concord, N.H. This drink is from a recipe by Alison Ladman. (AP Photo/Matthew Mead)
AP | FR170582 AP


The tomato mixture is easily prepped ahead of time and refrigerated until ready to serve.

Start to finish: 10 minutes

Servings: 6

1 serrano chili, thinly sliced

1 teaspoon sugar

1 tablespoon Worcestershire sauce

3 limes, quartered

12 ounces tomato juice, chilled

Hot sauce, to taste



Six 12-ounce bottles Mexican beer, chilled

In a small pitcher, combine the chili, sugar, Worcestershire and limes. Muddle the limes and chili slices until the limes are crushed and release their juices. Add the tomato juice and stir well. Season with hot sauce, as desired. Moisten the edge of 6 glasses and dip into salt to edge the rims. Fill each halfway with ice. Divide the tomato mixture between the glasses, then top with beer.

* Recipe by Alison Ladman for The Associated Press

When a story came over The Associated Press wire the other day reminding me that “a summer party is no time for mixing individual cocktails. That’s what’s called a buzzkill,” I knew it was a must-read, as there’s nothing more annoying than waiting in line for a drink when there’s a chair in the sun or a game on the lawn that’s calling your name. And, much to my delight, the story — which featured several “pitcher” drinks — included a recipe for one of my favorite summertime (or rough Sunday morning) drinks: the Michelada. This one is pretty straightforward, which makes it simply perfect for summer parties. No buzzkill here.