Showing posts with label party drinks. Show all posts
Showing posts with label party drinks. Show all posts

Sunday, April 30, 2017

Spicy Micheladas #SundaySupper

A refreshing drink that’s full of flavor but light on alcohol, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. They are the perfect brunch or party cocktail, specially if you are celebrating Cinco de Mayo.

Food Lust People Love: A refreshing drink, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. #SundaySupper

Until a few years ago, I had never heard of a michelada. Just wasn’t on my radar until my mom brought some home from the store. I’m not a big fan of the store-bought version but spicy micheladas made at home, with extra lime and hot sauce? Count me in! (I’ll make you some when I’m home, Mom. So much better than those cans!) 

Today my Sunday Supper group is sharing easy Mexican or Mexican-inspired recipes for your Cinco de Mayo parties. This spicy michelada recipe is an amalgamation of several I found on the internet. Many claim to be authentic but they vary widely. Some have tomato or clamato juice. Others insist that the only things that should be added to the beer are lime juice, salt and chili. Then there's the whole chelada vs michelada controversy. Apparently it all depends on where you are from in Mexico.

Since I’m sitting in Dubai, where the hot summer is already upon us, this is my version. You can mix them up in a pitcher but I prefer to have all the ingredients to hand and make them one by one. That way you can vary the spiciness for each individual.

Note: 1 1/2 oz is one jigger. If you have one of those, it makes for easy measuring.

Ingredients for 1 spicy michelada
1 1/2 oz or 44ml fresh lime juice
3 oz or 88ml tomato or V-8 juice (We like the low sodium version since we add Maggi Seasoning.)
Mexican beer
Several shakes each, or to taste:

  • Worcestershire sauce
  • Maggi Seasoning
  • Hot pepper sauce

To serve:
Sea salt
Cayenne pepper
Lime wedge

Sprinkle sea salt and cayenne pepper in a small saucer. Use a lime wedge to wet the rim of your glass and place it upside down in the saucer so that the salt and cayenne stick.

Add three or four ice cubes to the glass, then the lime juice and tomato juice, along with the Worcestershire sauce, Maggi Seasoning and hot pepper sauce. Stir to combine.

Food Lust People Love: A refreshing drink, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. #SundaySupper
Top up with cold beer and stir gently. Add a lime wedge to the rim of the glass.

Food Lust People Love: A refreshing drink, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. #SundaySupper


How do you celebrate Cinco de Mayo? How about making one of these easy recipes while you sip on spicy micheladas? Start with the Carlota de Limón (my Sunday Supper Movement recipe) and get it in the freezer. Easiest dessert ever! I fancied it up by adding strawberries and whipped cream, but you can also serve it just as is.

Sunday Supper recipes: Carlota de Limón - Lime Charlotte

Many thanks to our event manager Cricket of Cricket’s Confections and Shelby of Grumpy’s Honeybunch for their behind the scenes work!

Sunday Supper Easy Cinco de Mayo Recipes




Sides and Sauces



Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

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Food Lust People Love: A refreshing drink, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. #SundaySupper

Wednesday, December 9, 2015

San Permis Sparkling Cocktail #BloggerCLUE

Nothing says celebration like a glass of bubbly, unless it is a glass of bubbly with some added Cointreau and a lovely honey, infused with lavender like in this San Permis Sparkling Cocktail.

This month my Blogger C.L.U.E. Society is searching our assigned blogs for recipes of a celebratory nature. I must confess that while I loved poking around Confessions of a Culinary Diva for all sorts of party food, like her Fennel Pomegranate Crostini – such pretty colors for the season - and her Irish Seafood Cocktail with crab and Cognac or the fabulous Cèpe and Parsley Tart because I am a sucker for anything made with puff pastry - I had already pretty much made up my mind to make the sparkling San Permis cocktail from the moment I found it, conveniently located on a page full of cocktails.

In fact, I started weeks ago and made my own lavender-infused honey! That’s how set I was. It's actually super simple: Just mix the honey with culinary grade lavender in a clean jar and let it all hang out for a couple of weeks on a sunny windowsill. Then strain. I added back just half a teaspoon of the lavender for show.

Christy is an award-winning banker by day, talented blogger by night – her blog focus is delicious food and traveling and I just don’t know how she does it all! If you haven’t met Christy yet, please head over to Confessions of a Culinary Diva and get to know her.

Ingredients for 1 cocktail
Cava or sparkling wine of your choice, well-chilled
1 oz or 30ml Cointreau
Lavender-infused Honey

Use a spoon dipped in the lavender-infused honey to drip just a little of it around the inside rim of a Champagne flute.

Pour in the Cointreau.

Top off with chilled Cava or a sparkling wine of your choice.


The lavender-infused honey adds a very subtle floral note as you take each sip.

The December Blogger C.L.U.E. Society participants:

Pin this San Permis Sparkling Cocktail!


Sunday, December 14, 2014

Rhubarb Fool Cocktail

A bright, refreshing drink that is just the right combination of tart and sweet, this rhubarb lovely is drizzled with a little cream and some tangerine or orange zest, and is guaranteed to get you in the holiday mood! 

The first time I ever saw rhubarb, perhaps in Sydney circa 1987, I had no idea what to do with it so I didn’t buy any. It looked like pink celery and that was odd. Was it a vegetable? Used for seasoning like celery was? I didn’t have a clue. Finally I bought one of the Australian Women’s Weekly magazines (This was, after all, way before I had internet access of any kind.) and all was revealed. Rhubarb is a fruit! Or at least it is used like a fruit, in compotes, pies and other baked goods. Technically, of course, it’s a vegetable.

Our favorite way to enjoy rhubarb, up till now, has been in an apple and rhubarb pie because the apples and rhubarb complement each other so nicely with the rhubarb breaking down completely and the apples still keeping a bit of their shape and bite.

Another favorite is the British classic rhubarb fool dessert made by folding stewed rhubarb through whipped cream.

But this drink, made with rhubarb syrup, may be my new favorite way to enjoy my tart pink friend. I mean, really, just look at that color!

This week my Sunday Supper group is gearing up for the holiday parties by bringing you a plethora of concoctions, some made to imbibe directly, others using alcohol as an ingredient or flavoring. Many thanks to DB from Crazy Foodie Stunts and Alice from A Mama, Baby & Shar-pei In The Kitchen for hosting this fun event. Make sure to scroll down to the bottom to see the whole link list of libation-full recipes.

1 1/2 oz or 40ml rhubarb syrup
2 oz or 60ml vodka
2 cups crushed ice
Couple of tablespoons lightly whipped cream
Orange zest

Put the crushed ice into a cocktail shaker and add in the rhubarb syrup and vodka.

Shake well for a minute or so, allowing the ice to melt a bit.

Pour the liquid through the strainer into a martini glass. Garnish with a drizzle – or more – of the whipped cream and a few pieces of orange zest.

I put my whipped cream in a decorating bag for easy drizzling but you can just as easily pile the cream into the top of the glass.


If you are feeling extra generous, let your helper lick the cream off your empty glass. 

We are set to PARTY this holiday season! Join us!

Savory and Sweet Libational Dishes
Libational Desserts