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Michelada del Piña


Erick Castro puts a tropical twist on the Michelada.

Low in alcohol and undeniably refreshing, the Michelada is one of the ultimate cocktails of summer afternoons and boozy brunches. Erick Castro adds a tropical twist to his riff, subbing the standard tomato juice for pineapple and an extra kick of spice.


  • 1 ½ oz. pineapple juice
  • ½ oz. fresh lime juice
  • ¾ oz. cinnamon syrup
  • 1-2 dashes Scrappy's Hellfire Bitters
  • Mexican Amber (such as Negra Modelo or Dos Equis Amber)
  • Tools:shaker, strainer
  • Glass:pint glass
  • Garnish:Tajin seasoning and mint sprig


Rim a glass with Tajin seasoning and fill with ice. Shake all of the ingredients (except the beer) with ice, then strain into the rimmed glass. Top with beer. Garnish.

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