Fresh Tomato Michelada
While most micheladas are made with Clamato or store-bought tomato juice, this one takes advantage of summer's ripest offerings—fresh tomatoes—to delivery sweet, juicy taste. Components 1½ cups fresh lime juice (from 10–12 limes) ¼ cup plus 2 Tbsp.
- 1½ cups fresh lime juice (from 10–12 limes)
- ¼ cup plus 2 Tbsp. Worcestershire sauce
- ¼ cup plus 1 tsp. hot sauce (such as Cholula, Tabasco, or Tapatío)
- 1 Tbsp. sugar
- ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
- 1½ lb. Kumato or beefsteak tomatoes, halved, plus wedges for serving
- Tajín Clásico seasoning and lime wedge (for serving; optional)
- 6 12-oz. bottles Mexican beer (such as Corona or Tecate), divided
- Combine 1½ cups fresh lime juice (from 10–12 limes), ¼ cup plus 2 Tbsp. Worcestershire sauce, ¼ cup plus 1 tsp. hot sauce, 1 Tbsp. sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1½ lb. Kumato or beefsteak tomatoes, halved, in a large bowl. Using your hands, crush tomatoes (mixture should look like juice with some pulpy pieces of skin; don’t use a blender as it will aerate the juice, making it thick and fluffy). Strain tomato base through a fine-mesh sieve into a pitcher, pressing on solids with a wooden spoon or rubber spatula to extract as much juice as possible; discard solids.
- If you want to garnish the rims of the glasses, pour some Tajín Clásico seasoning on a small plate. Working one at a time, rub rims of 12 glasses with lime wedge; dip moistened rims in Tajín to coat. Fill glasses with ice; pour ⅓ cup tomato base into each glass and top with six 12-oz. bottles Mexican beer. Garnish cocktails with tomato wedges. Do Ahead: Tomato base can be made 2 days ahead. Cover and chill.
Worcestershire sauce ¼ cup plus 1 tsp. hot sauce (such as Cholula, Tabasco, or Tapatío) 1 Tbsp. sugar ¾ tsp. Kumato or beefsteak tomatoes, halved, plus wedges for serving Tajín Clásico seasoning. Lime wedge (for serving; optional) 6 12-oz. bottles Mexican beer (such as Corona or Tecate), divided Method Combine 1½ cups fresh lime juice (from 10–12 limes), ¼ cup plus 2 Tbsp. Worcestershire sauce, ¼ cup plus 1 tsp. hot sauce, 1 Tbsp. sugar, ¾ tsp.
In a large bowl, kumato or beefsteak tomatoes, halved. Using your hands, crush tomatoes (mixture should look like juice with some pulpy pieces of skin; don’t use a blender as it will aerate the juice, making it thick and fluffy).
Strain tomato base through a fine-mesh sieve into a pitcher, pressing on solids with a wooden spoon or rubber spatula to extract as much juice as possible; discard solids. If you want to garnish the rims of the glasses, pour some Tajín Clásico seasoning on a small plate.
Working one at a time, rub rims of 12 glasses with lime wedge; dip moistened rims in Tajín to coat. Fill glasses with ice; pour ⅓ cup tomato base into each glass and top with six 12-oz. bottles Mexican beer. Do Ahead: Tomato base can be made 2 days ahead.