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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!
Course:Drinks
Cuisine:Mexican
Keywords:michelada, michelada recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories321 kcal
Cost $ 1.50 per person

Equipment

  • Mug

Ingredients

  • 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

Instructions

  • Run quartered lime across the rim of each mug.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 321kcal | Carbohydrates: 68g | Protein: 4g | Fat: 1g | Sodium: 260mg | Potassium: 781mg | Fiber: 6g | Sugar: 53g | Vitamin A: 935IU | Vitamin C: 32mg | Calcium: 98mg | Iron: 3mg
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