Bobbie’s Michelada

5 minutes

Makes 2 servings

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Nothing satisfies on a hot day like a cold michelada...

and this version from Bobbie’s Boat Sauce founder Robin Rosenberg is currently our fave way to beat the summer heat. Bolstered by Boat Sauce’s deep umami notes, it’s a thirst-quenching cooler to please a crowd, whether landlocked or far out to sea. Ships ahoy!

What You'll Need

Ingredients

For the shopping list

1 ounces Lime juice (juice from 1 to 2 limes)
1 ounces pickled green bean brine (any pickle brine will do in a pinch)
1 ounces bottled clam juice
A few dashes of Jugo seasoning sauce or worcestershire sauce
1-2 tablespoons Bobbie's Boat Dust
(sub a blend of garlic powder, paprika, and chili powder)
Ice
1 16oz can of light beer
Leftover limes from juicing
pickled green beans, to serve
lime wedges, to serve

From our shop

2 ounces Boat Sauce - Classic
$9.00– Portland - Oregon

Equipment

From the kitchen

2 pint glasses

What you'll have to do

Step 1 – In a small bowl or clean mason jar, combine Bobbie's Boat Sauce, lime juice, pickle brine, and clam juice. Add a few dashes of Jugo or worcestershire to your liking. Shake or whisk to combine.

Step 2 – Place about 1-2 tablespoons of Bobbie's Boat Dust in a small flat dish that is just wide enough for the mouth of your pint glass. Rub spent limes along the rim of your glasses, and then rotate them rim-side down in the dish, coating them with Boat Dust.

Step 3 – Fill your glasses with ice, then half of the Boat Sauce mix per glass, then top with Picnic Pilsner.

Step 4 – Garnish with more fresh lime, pickled green beans, and enjoy!