Hot Pickle Michelada and Mango Tango Chamoy
Rated 5.0 stars by 1 users
Category
Drinks/ Dessert
Cuisine
Central American
Servings
10-12
Prep Time
25 minutes
Cook Time
15 minutes
Bright tomato, tangy pickle, fresh lime, and ice-cold cerveza meet a sweet-spicy Mango Tango Chamoy rim for the ultimate summer Michelada. Savory, refreshing, and just enough heat to keep you coming back for another sip.
Author:Chef Christian Gill
Ingredients
-
1½ cups dried apricots
-
1 cup dried hibiscus flowers
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4 guajillo chiles, stemmed & seeded
-
2 morita chiles, stemmed & seeded
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5 pitted umeboshi plums
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½ cup rock sugar
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¼ cup granulated sugar
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3 Tbsp Spiceology Chile Con Limón
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1½ Tbsp Spiceology Mango Tango
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¼ cup key lime juice
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2 tsp kosher salt
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2 cups water
- 2 cups tomato juice
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1 Tbsp hot sauce
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1 Tbsp Spiceology Hot Pickle
- â…› cup key lime juice
- Mexican lager
- Ice
- Lime wedges (optional)
MANGO TANGO CHAMOY
HOT PICKLE MICHELADA MIX
For Serving
Directions
- Combine apricots, hibiscus, guajillo chiles, morita chiles, umeboshi, rock sugar, and water in a saucepan.
- Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Rest for 10 minutes.
- Transfer to a blender with granulated sugar, Chile Con Limón, Mango Tango, lime juice, and salt.
- Blend until completely smooth. Chill until cold.
- Whisk together tomato juice, soy sauce, Worcestershire, hot sauce, Hot Pickle seasoning, and lime juice.
- Refrigerate for at least 2 hours.
- Rim a chilled pint glass with Mango Tango Chamoy.
- Fill with ice.
- Add 3 ounces Michelada mix and top with a cold Mexican lager.
- Gently stir and serve immediately.
Recipe Video
Recipe Note
Homemade chamoy delivers bright fruit, balanced acidity, and layered chile flavor that bottled versions simply can't match.
Cold Michelada mix, cold beer, and a chilled glass preserve carbonation and make every sip brighter and more refreshing.
A gentle stir keeps the beer lively while blending the flavors just enough.
This recipe makes more than you'll need for drinks. Save it for fresh fruit, grilled shrimp, mango slices, tacos, popcorn, or the rim of your next margarita.
