Make a mighty michelada shrub
Micheladas are typically a mixture of Mexican lager, lime juice, tomato juice, and salt. But recently, premixed michelada shrubs (like those from Pacific Pickle Works and Real de Oaxaca) have popped up, adding some vinegar tartness and other ingredients like Worcestershire sauce and spices to the mix.
A shrub combines vinegar with fruit or, sometimes, vegetables, and they’re easy to experiment with at home. Michael Dietsch, author of Shrubs: An Old Fashioned Drink for Modern Times, suggests that if you’re creating a shrub to mix with beer and tomatoes, beginning with a base of apple cider vinegar or malt vinegar (to match the malt in beer) plus lime is a smart start. From there, savory additions like soy sauce will lend a Bloody Mary feel—just be sure to use a light hand with those umami-packed additions. Because vinegar and soy or Worcestershire sauce are tangy and savory, Dietsch notes that you may want to add just a pinch of sugar to your shrub for balance.
From there, the sky’s the limit. Swap apple cider for white balsamic if you’re feeling bold, or add orange juice as well as lime. But regardless of what ingredients you use, Dietsch says it’s important to let a shrub sit and mellow for a couple days before using it. That time will let the intensity of the vinegar mellow and will ensure all the flavors meld together in perfect harmony. Once the shrub has sat a few days, give it a taste, then add a few splashes of it to your favorite Mexican lager.