We’ll admit, the mix of ingredients in this low-calorie version of the classic Michelada cocktail may sound a bit strange, but combined they work together to create a nuanced, spicy, and all-around great-tasting savory cocktail.
Not to mention, this flavor-packed cocktail will pair perfectly with these delicious (and high-protein) shredded beef and lobster “carnitas”—it’s a combination that’ll satisfy your craving for Mexican food, without wrecking your diet.
Recipe by Chef James Briscione and Anthony Caporale of the Institute of Culinary Education in NYC.
Makes 1 servings
- Juice of 1/2 lime
- Celery salt
- 1 oz beef stock
- Dash Worcestershire sauce
- Dash Tabasco
- 12 oz Negra Modelo
How to make it
Rim a pint glass with lime juice, then dip in the celery salt.
Fill with ice and add beef stock, lime juice, Worcestershire sauce, and Tabasco.
Stir well, then add Negra Modelo.