Bloody Maria and Michelada Mix

Name: Bloody Maria and Michelada Mix
Cuisine: Mexican
Ingredients: 2 cups (280 g) diced vine-ripened tomato; 3 cups (720 ml) organic tomato juice; 2 cups (480 ml) Birria Starter; 1 tablespoon (18 g) salt; ½ white onion, chopped; 2 tablespoons (12 g) black pepper; 1 tablespoon (5 g) cayenne powder; ¼ cup (16 g) minced fresh dill; ⅓ cup (80 ml) Worcestershire sauce; 2 tablespoons (30 g) Vinegar-based hot sauce; ½ cup (85 g) crushed fresh pineapple; 2 tablespoons (30 g) prepared horseradish; ¼ cup (38 g) diced green bell pepper; ¼ cup (60 ml) fresh lime juice; Brunch style: celery, olives of choice, and thinly sliced cured meat; Brunch style: celery, olives of choice, and thinly sliced cured meat; Brunch style: celery, olives of choice, and thinly sliced cured meat; For strained drinks and stemware: lemon slice and marinated olives; For strained drinks and stemware: lemon slice and marinated olives; Fancy: sprinkle of smoked sea salt and drizzle of extra-virgin olive oil; Fancy: sprinkle of smoked sea salt and drizzle of extra-virgin olive oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

Birrias

By Jesse Valenciana

Published 2025

About

One of my favorite cocktail bars in Nashville is a very great and unassuming spot called Otto’s Bar. Their staff whips up some gems without the pomp and circumstance of any overly curated, “hot right now” space. They’re consistently good and the staff is top-notch.

I worked with Otto’s for a brunch event and their manager, Bode Craig, had come up with a very impressive lineup of cocktails for the event. I mentioned to him an idea I had for a birria michelada and

Ingredients

Americas
Mexico
Nashville
Brunch
Fish course
Drinks
Pescatarian

Ingredients

Method