A Lonsa Twist on a Classic Mexican Drink


½ cup of Spicy Garlic Lonsa

¼ cup tomato juice 

½ cup lime juice

½ tsp low sodium soy sauce

½ tsp worchester sauce (use vegan sauce to make it plant-based)

4 16oz cans of Rupee Basmati Rice Lager 

1 tbsp chili powder

½ tsp coarse sea salt

½ tsp cumin

Black pepper


This recipe makes 4 Micheladas.

In a blender, add a 1/2 cup Spicy Garlic Lonsa, 1/4 cup tomato juice, 1/2 cup lime juice and 6 grinds of fresh black pepper. Blend until smooth. 

In a small bowl, mix together 1 tablespoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon coarse sea salt, and 6 grinds of fresh black pepper. Pour mixture onto a small plate.

Juice one lime into a small bowl. Take four beer mugs or glasses of your choice and dip the rim of the glass into the lime juice followed by the chili mixture. 

Divide your Lonsa mixture among the four glasses. Slowly pour a bottle of your lager into each glass (a 16-ounce can per michelada). Optional: top with one or two ice cubes. And enjoy!

always small batch, always with love

always small batch, always with love