Lower alcohol than most Bloody Marys, Shannon’s Sangrita/Michelada (named for creator Shannon Ponche of Clover Club and Leyenda in New York City) mixes carrot, papaya, orange and lime juices, spiced with two types of chile powder and topped up with Mexican beer for a drink that’s not exactly a Bloody but offers a similar sweet-savory-spicy appeal.
Ingredients in The Shannon’s Sangrita/Michelada Cocktail
How to make The Shannon’s Sangrita/Michelada Cocktail
Coat half of the rim of a chilled beer mug with salt.
Combine the sangrita and lime juice in the glass.
Top off with the beer.
Garnish with 2 skewered lime wedges.
*Carrot-papaya sangrita: Combine 9 oz Perfect Puree papaya puree, 9 oz carrot juice, 1 ¼ oz lime juice, 1 1/4 oz orange juice, 1 tsp ground guajillo chile powder, 1/2 tsp ground chipotle chile powder and 3/4 tsp 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.