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Pineapple Michelada

The Pineapple Michelada is a refreshing and savory cocktail that combines the tangy flavors of Clamato and pineapple juice, topped with your favorite beer. This drink is perfect for hot days and pairs wonderfully with spicy foods.

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Pineapple Michelada

Pineapple Michelada

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Beer, Clamato, pineapple juice
Servings: 1
Author: Paul Kushner

Equipment

Ingredients

  • 4 ounces Clamato
  • 3 ounces pineapple juice
  • Beer to top
  • Pineapple frond for garnish
  • Lime wheel for garnish

Instructions

  • Fill a tall glass with ice.
  • Add 4 ounces of Clamato and 3 ounces of pineapple juice to the glass.
  • Top with your favorite beer, pouring slowly to avoid excessive foam.
  • Stir gently to combine the ingredients.
  • Garnish with a pineapple frond and a lime wheel.
  • Enjoy your refreshing Pineapple Michelada!

Notes

Pro Tips

  • Use a light beer or Mexican lager for the best flavor balance.
  • Chill your glass in the freezer before preparing the cocktail to keep it cool longer.
  • Adjust the amount of Clamato and pineapple juice to suit your taste preferences.
  • Add a dash of hot sauce or a squeeze of lime juice for an extra kick.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Pineapple Michelada is a delightful blend of savory and tropical flavors. The Clamato provides a tangy and savory base, while the pineapple juice adds a sweet and fruity note. Topped with a crisp beer, this cocktail becomes light and refreshing, perfect for sipping on a hot day. The garnish of a pineapple frond and lime wheel adds a beautiful and tropical touch, making this drink as visually appealing as it is delicious.

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Pineapple Michelada
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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