Peach Rosemary Michelada

An easy, quick, and refreshing Peach Rosemary Michelada made from beer, both peach and tomato juices, sugar, and ice. The perfect cocktail for Cinco de Mayo!
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people


  • 4 limes (3 halved and 1 quartered)
  • 1 cup sugar (plus more)
  • 1-2 Tablespoons chili powder
  • 48 oz light beer
  • 36 oz Clamato┬« Tomato Cocktail
  • 18 oz peach juice
  • 1 1/2 fresh peaches, quartered
  • 6 fresh rosemary sprigs


  1. Run quartered lime across the rim of each mug.
  2. In a deep plate, combine 1 cup of sugar with 1-2 Tablespoons chili powder. Dip mugs one at a time in the mixture to coat rims evenly.
  3. Add ice cubes and then, combine 8 oz beer, 6 oz Clamato, 3 oz peach juice, juice of half a lime, and 2-3 Tablespoons sugar PER MUG. Stir in a pinch of chili powder if desired.
  4. Garnish each mug with a quartered peach and a sprig of rosemary. Enjoy!

Recipe Notes

Our Peach Rosemary Michelada can be served with grilled peach and jamon skewers drizzled with a bit of honey -- or any other appetizer of your choice.  Jamon is dry-cured ham similar to prosciutto.