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Shannon’s Sangrita/Michelada

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Updated 03/13/21
hand pours a dark beer into the orange-colored Shannon’s Sangrita/Michelada, served in a beer mug with skewered lime garnish beside a cloth napkin
Image: Eric Medsker

Combining beer, citrus, spices and sometimes tomato juice, the Michelada is a classic brunch drink that has been fighting hangovers and restoring mornings for decades. It’s cold, refreshing and lower-alcohol than a Bloody Mary, which is helpful when the goal is to enjoy some day-drinking without going overboard.

Shannon’s Sangrita/Michelada (named for creator Shannon Ponche of Clover Club and Leyenda in New York City) is a unique twist on the classic that begins with Ponche’s homemade carrot-papaya sangrita.

Sangrita is a nonalcoholic beverage that often features orange or lime juice, hot peppers and spices and is traditionally sipped alongside tequila. Ponche’s version features papaya puree, carrot, orange and lime juices, two types of chile powder and a dash of salt. It’s fruity, vegetal and spicy, acting as the perfect complement to Mexican beer.

Once the sangrita is made, it is combined with fresh lime juice and a hearty pour of Negra Modelo, a medium-bodied lager with a rich and smooth taste. The sangrita-beer duo is savory, spicy and refreshing, containing all the essentials (beer, fruit, spice) to get you up and moving after a long night.

Ingredients

  • Salt, to rim

  • 2 ounces carrot-papaya sangrita*

  • 1/2 ounce lime juice, freshly squeezed

  • Negra Modelo beer, chilled, to top

Steps

  1. Coat half of the rim of a chilled beer mug with salt.

  2. Combine the sangrita and lime juice in the glass.

  3. Top with the beer.

  4. Garnish with 2 skewered lime wedges.

*Carrot-papaya sangrita: Combine 9 ounces Perfect Puree papaya puree, 9 ounces carrot juice, 1 1/4 ounces lime juice, 1 1/4 ounces orange juice, 1 teaspoon ground guajillo chile powder, 1/2 teaspoon ground chipotle chile powder and 3/4 teaspoon salt, and let sit for 1 hour. Pass through a fine-mesh strainer lined with cheesecloth or a coffee filter. Transfer to a pitcher if serving immediately, or store in a sealed container and refrigerate for up to 2 days. Makes 2 1/2 cups, enough for 10 drinks.