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Spice up your party, and your cerveza, with a fresh new take on the traditional Michelada spruced up for the shore and summer. Seafood seasoning, even seafood garnish, make this adult beverage memorable, flavorful, and extra special.
School is out! Hallelujah!!! I am SO done and ready for summer. My daughter just finished middle school and the past two years were a fantastic mess because she went to a school outside our district. ….i.e. No. Bus.
I had to drive her and while I appreciated the extra time with her, bla-bla-bla, but it added a 2 hour commute to our life. Add to that “Early Release Wednesdayyy” which our district started two years ago. Then let’s add the major road construction project RIGHT at the major intersection for the school, which also started …two years ago.
And then add to all this that my girl was not happy there because she missed her friends. 🙁
Meh. I’m so over it. I should be the freaked out mom, that my daughter is now a high school freshman. I should be freaked out that she will start driving in a couple months. That she is thinking about college already… But I’m not. Not today. Today, I am stupendously ecstatic that we survived middle school, now I get that commute time back each day, now I get to work full-time again, now we get one less stress in our lives. And most importantly, my daughter is very happy too. 💕
Oyyyy. Adulting. Let’s have a cocktail shall we? Because I just may throw a humdinger event to celebrate the end of middle school. Seriously.
We say we don’t want our kids to get older, but you know what? Yes, we do. Not all the way older, so they leave – not that kind of older. But a little older so they can do stuff. When my oldest got old enough so she can watch the youngest, so my husband and I can go have a break once in a while? Yeah, I was happy about that. And yes, I am counting down until she can drive too. We say we want our kids to stop growing, but we don’t. We are happy about each and every milestone they meet, so just stop. Be happy about it. But don’t regret being happy about it. Because it is okay. It is SO okay.
So, this adult beverage …National Michelada Day is coming up on July 12 and of course I am working with Clamato® for this post. And I wanted this opportunity because just a couple weeks ago, I discovered that I have now …finally …grown up enough to love and appreciate a good Bloody Mary. So, when I researched this recipe, what is the traditional Michelada and what did I want to do with it, it basically sounded like Bloody Mary’s lighter cousin. Clamato® (which combines tomato juice and clam juice, just look for it in Walmart’s juice aisle) is matched with beer and other ingredients in the traditional version. I immediately wanted to take it more seafood – lemon for lime, add seafood seasoning, I even garnished with SHRIMP. And it was delicious. I made mine spicy – verrry spicy. To fit my mood. 👍
Then, to go with my hot Michelada, I added a super easy side dip for dipping everything in the world. A cool and refreshing, creamy dip that used several of the same flavors like lemon and seafood seasoning. Then I threw in some fresh dill and tangy Dijon. Add a couple, ready-made munchies from the deli section at Walmart ….translation, less work for me …and I had an impromptu, EASY pairing perfect for whatever your occasion is. Mine was my oldest finishing middle school. Next, it could be that my son aims better…
So that’s it folks! A little Mom Vent (thank you for listening), and a refreshing and flavorful, Seafood Michelada for us grown-ups to celebrate crossing yet another big milestone in this whole wanting-them-to-grow up thing. ..Just not too fast. 🙂
- 1 cup ice cubes
- 1 (12 oz) Mexican beer of choice
- 4 oz Clamato® Original
- 2 dashes English sauce
- 1/2 tsp seafood seasoning
- 1/8 tsp prepared horseradish
- 2 tsp fresh lemon juice
- dash hot sauce
- garnish: celery stick, prepared popcorn shrimp, thin lemon slice
Combine Michelada ingredients over ice with hot sauce to taste. Garnish with a celery stick (preferably including the leafy greens), a thin slice of lemon, and prepared popcorn shrimp (a thin bamboo skewer works for this, cut to desired length). I used popcorn shrimp from the deli section at Walmart.
Lemon Dill Dip (BONUS!)
- 8 oz sour cream
- 1/2 cup mayonnaise
- 1/2 tsp seafood seasoning
- dash English sauce
- juice of half a lemon
- 1 tsp Dijon mustard
- pinch kosher salt
- 2 tsp dried dill
Combine and chill an hour to combine flavors. Serve with dipper of choice! I used Cheddar Stuffed Jalapeños from the deli section at Walmart.
Visit the My Michelada Match site for other recipes and pairings. And leave me a comment! What is your favorite, over-the-top drinkity-drink garnish?