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Home > Restaurants > Recipes > Celery Sangrita Michelada

Celery Sangrita Michelada

Provided by: Philip Ward
Served at: Mayahuel Mariposa

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“Sangrita is traditionally made with ­orange juice, but celery juice is more aromatic. Plus, it has a nice cooling quality to it, so you can add more spice. This way, you get a pleasant building spice, rather than just a flamethrower.”


For Sangrita:
1/3 cup tomato juice (ideally R.W. Knudsen)
1 1/2 tbs. fresh celery juice
1 tbs. fresh-squeezed lime juice
1/4 tsp. black pepper
Pinch celery salt
Pinch cayenne pepper
1/2 tsp. Worcestershire sauce

For Spicy Rim:
1 part kosher salt
1 part sugar
1/2 part cayenne pepper

For Michelada:
2 tbs. sangrita
1 1/2 tbs. fresh-squeezed lime juice
Negra Modelo


The night before, combine sangrita ingredients. Makes about 1/2 cup.

Rim pilsner glass with spicy rim mix, and add 2 ice cubes. Shake sangrita and lime juice with another 2 ice cubes, then pour the liquid into the glass (straining out the cubes). Top with Negra Modelo, and serve with rest of the beer. (Published 2011)

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