Chef John'S "Sunset" Michelada - cooking recipe

Ingredients

Vegetable Juice:
2 pints sweet cherry tomatoes
1/4 cup chopped celery
1/4 cup chopped red bell pepper
salt and ground black pepper to taste
Michelada:
1/2 teaspoon flake sea salt (such as Maldon(R))
1 pinch freshly ground black pepper
1 pinch dried red chile pepper
1 lime, halved
ice cubes
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/8 teaspoon soy sauce
1/4 cup homemade vegetable juice
1/2 (12 fluid ounce) bottle ice-cold Mexican lager

Preparation

Place cherry tomatoes, celery, and red bell pepper into a blender. Pulse a few times to get mixture moving. Blend on high until mixture has liquefied, a few more seconds. Place strainer over a bowl and strain mixture to remove seeds and skins. Push mixture through strainer with a spatula to extract the liquid. Season with salt and pepper.
Sprinkle flake salt, black pepper, and chili pepper on a small plate. Rub rim of a glass with cut surface of a lime. Invert glass and dip rim into salt mixture.
Fill glass with ice and add Worcestershire sauce, hot sauce, and soy sauce. Pour in the vegetable juice and juice of 1/2 lime. Fill the glass 3/4 of the way with ice-cold beer. Stir. Top off with more beer. Garnish with lime slice.