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5 cocktails from your juicer

By: Enrique Gili on Sept. 26, 2012, 6:06 p.m.
Mechelada cocktail

Photo: Enrique Gili

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Bridges the divide between BBQ and cocktail cultures for people on both sides of the U.S.-Mexico border.


  • 1 pound vine-ripened tomatoes, quartered
  • 1/2 white onion
  • 1 stalk celery, sliced
  • 1 teaspoon jalapeno pepper, seeded
  • Dash sea salt, to taste
  • Dash black pepper, to taste
  • 1 lime, halved
  • 24 ounces lager or pilsner beer
  • 1 tablespoon sea salt, optional garnish
Prep time: 10 minutes

Total time: 10 minutes plus 1 hour of refrigeration


Cooking directions

  1. Cut fresh ingredients to size: tomatoes, onion, celery, jalapeno. Juice. Add salt and pepper to taste. Makes 1 cup. Refrigerate for 1 hour to allow flavors to fuse.
  2. Rim a beer glass with sea salt. Slowly pour beer into tilted glass, about 2/3 full. Top with tomato juice. Add lime.

Yield: 2 large drinks