STOUT Michelada Recipe
Celebrate dad with a STOUT michelada
Did you try the STOUT michelada recipe? Leave a comment below! Printable and Pinable recipe card is available at the bottom of the page.
Dad’s brunch too. So why not celebrate Father’s day with an ice-cold, spicy, STOUT (pun intended) michelada? The way a light refreshing beer mixes with a deep smoky bloody mary mix makes a perfect Father’s Day brunch/cookout beverage and pairs perfectly with some of dad’s favorite foods, seafood, and steak!
For a smoky and flavorful michelada, I had to go with STOUT bloody mary mix. STOUT’s recipe is known for being bold and smoky so I couldn’t think of a better mix that not only makes a mean michelada but compliments the Father’s Day feast I made on the grill! STOUT’s complex and rich mix also has a subtle spiciness and sweetness that gives it a truly unique flavor for a bottled mix.
If you read most of my recipes you know I’m all about garnishing my bloody marys and micheladas with whatever I’m cooking or grilling. The STOUT michelada recipe is garnished with some yummy grilled treats like pineapple and shrimp and will help wash down the steak you’re going to be grilling for dad.
For the STOUT michelada recipe you will need:
STOUT bloody mary mix
Light beer
Chipotle hot sauce
Soy sauce
Lime juice
Smoky and sweet seasoning
Pineapple
Hot pepper
Shrimp
Grill
Cutting board
Knife
Beer pint glass
Prep your garnish
For the STOUT michelada recipe, you’ll first want to prep all your garnish and take the steak out of the refrigerator to bring to room temperature. While prepping the garnish fire up the grill (I use a charcoal grill so it takes a little longer than a gas grill). Make sure your beer is cold as possible and stays in the fridge until you are ready to serve.
Cut the fresh pineapple
Season the shrimp
Cut the hot pepper in half
Cut the lime wedges
What kind of beer do I use in a michelada?
There aren’t any rules per se on what type of beer to use in a michelada recipe, but typically it’s a light lager like Pacifico, Modelo, or Dos Exquis. I’ve seen people use porters or stouts but for this recipe, it’s best to use a light lager. A light lager won’t overpower the flavorful taste of STOUT’s Bloody Mary mix.
How much bloody mary mix do I use in my michelada?
Typically, in a michelada, you want to use 1/3 of bloody mary mix and fill the rest of the glass with beer. I personally always like to add a smidge more because I love bloody marys so much!
What should I use for a rim on my michelada?
Almost always you’ll find a michelada with a Tajin rim. Unfortunately, I couldn’t find any at the store lately, it’s apparently very popular during quarantine here in SoCal! I opted to rim my STOUT michelada with a sweet and smoky seasoning instead, adding another layer of flavor to the recipe.
To pick up a bottle of STOUT head to their website and stack up! Being this was my first time trying STOUT I am very impressed with the flavor and uniqueness of the mix. The mix is super versatile and can be used for bloody marys, micheladas, and food marinades! They have some great recipes of their own HERE.
STOUT Michelada Recipe
Ingredients
- 8 oz of STOUT Bloody Mary Mix
- 1 Can of light beer
- 2 Splashes of chipotle hot sauce
- 1 Splash of soy sauce
- A teaspoon of freshly squeezed lime juice
- Sweet and smoky seasoning for the rim
- 2 pieces of seasoned shrimp
- Grilled pineapple
- Grilled hot pepper
Instructions
- Heat your gas or charcoal grill. While the grill is heating, prepare your garnish by slicing pineapple, seasoning shrimp, and cutting hot pepper in half
- Grill the pineapple and hot pepper, this is also a good time to heat any other foods you plan to grill that day
- After pineapple and the hot pepper are grilled, cut the pineapple into cubes for garnish
- Evenly wet the rim of your glass with a lime wedge and then evenly coat the rim with your sweet and smoky seasoning. Squeeze remaining juice from lime wedge into your glass
- Pour 1/3 of your STOUT Bloody Mary Mix into the glass and then top off with your light beer
- Garnish your michelada with the grilled pineapple and hot pepper, and seasoned shrimp
Notes:
While prepping your garnish make sure to chill your beer and light your grill. Serve excess garnish with more micheladas or side dishes at any bbq or cookout. Cook and pair with a grilled and seasoned steak.
