Melonchelada Cocktail
Servings
4
servingsThis fruity, sweet, and refreshing drink inspired by the traditional michelada, uses watermelon juice in place of tomato juice. Chef Magnus Young, Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, shows us how he makes this watermelon melonchelada.
Ingredients
- For the Melonchelada Juice
1.3 lb (or as needed to yield 2 cups juice) Seedless watermelon flesh, chopped
48 oz Mexican lager, chilled
1 tsp Hot sauce
1 Tbsp Worcestershire
½ cup Lime juice
- For Rim
2 Tbsp Flaky sea salt
1 Tbsp Tajin seasoning
4 each Lime wedge
4 each Watermelon wedge dusted with chili
- To serve
as needed Ice
Directions
- For the Melonchelada Juice
- Cut a quarter of a seedless watermelon into chunks.
- Puree in a blender or food processor and strain the juice. The yield should be about 2 cups. Discard the solids or save for watermelon butter. Chill the juice.
- Mix watermelon juice with beer, hot sauce, Worcestershire, and lime juice.
- Combine flaky salt and Tajin and place on a dish.
- For the Rim
- Using 12-16 fluid-ounce frosty cold glasses, wipe the rims with a lime wedge. Invert the glass into the dish to coat with the salt and Tajin mixture.
- Add ice to each glass and pour the melonchelada into each glass. Garnish with a wedge of watermelon dusted with chili powder or Tajin.
Melonchelada Cocktail
Notes
- Source: Magnus Young, Chef de Cuisine, Clif Family Winery and Bruschetteria Food Truck
