By Dane Feldman
Photo by Dane Feldman.
Today marks the first Sunday Brunch of 2014 and, as I mentioned on Eatopia this week, this year I’m investing some time into trying varying bloody mary recipes. To kick off my Bloody Mary Series, I’ve combined ingredients from a bloody mary with those of a michelada. I’ve not made a michelada before so I’m pleasantly surprised the delicious results.
Beer may not be at the top of the list when it comes to boozy brunches, but this cocktail is light enough you’ll hardly notice you’re drinking beer at 11am.
Inspired by Saveur Magazine.
What you’ll need:
4 oz Sol
2 oz V8
2 oz fresh-squeezed orange juice
1/2 oz Rose’s lime juice
Freshly ground black pepper
Cholula hot sauce to taste
1 inferno pepper, dried or pickled
Combine enough black pepper and sea salt on a small plate to cover the rim of a highball glass. Lightly wet the rim of the glass and press it against the salt and pepper until it is coated.
Put some ice in the bottom of the glass and place the inferno pepper inside. Pour in the Sol, V8, orange juice, and lime juice. Mix with a stirrer or cocktail spoon and add the hot sauce to taste. Stir once more and serve.
If you don’t have access to Sol, you can also use Corona, Negra Modelo, or any other light Mexican beer.