The Secret to a Great Michelada? Throwing Your Jalapeños on the Grill

Charred jalapenos
Charred jalapenosInti St Clair / Getty Images

With but a waning sliver of summer left, you may find yourself in a creativity rut when it comes to grilling. Steak, salmon, sliders, repeat. What now? The answer, friends, is look to your cocktail glass.

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This week, consider the grill your rider to the best of boozy summer beverages. Below, take the sage tutelage of Bartender Lucien Conner of Puesto, a breezy California taco-and-tequila-centric restaurant with several locations throughout the state. Using tomatillos and cucumbers, a veggie-heavy michelada mix gets enhanced by slightly blackened and blistered grilled jalapeños. Now, how many can you sling back before the sun starts to set at 7:23pm? Hey, at least it’s not dark at 5:30pm.

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Prep time

10-15 minutes min.

Cook time

5 minutes min.

  • 6 bottles of Modelo Especial (or beer of choice)
  • 4 cucumbers
  • 2 tomatillos
  • 3 jalapeños
  • ¾ cups fresh squeezed lime juice
  • 1 ¾ tablespoons black pepper
  • ¼ cups Tabasco Green Pepper Sauce, to taste
Peel cucumbers and shuck tomatillos. Roughly chop both vegetables.
rill jalapeños until blistered and slightly blackened.
In a blender, combine cucumbers, tomatillos, blistered jalapeños, lime juice, black pepper, and Tabasco Green Pepper Sauce until smooth.
Strain the mixture into a large container and refrigerate.
When your fiesta begins, salt-rim six glasses and fill with ice.
Remove the tops from six bottles of Modelo Especial and serve about 5 ounces of Michelada mix with each beer. Garnish with additional lime, cucumber, grilled jalapenos and herbs, as desired.