There is nothing quite like a refreshing Michelada in the warmer months. So when you combine that with passion fruit and some habanero chilies, you may just reach cocktail Nirvana. Using fruit puree in beer is the patio and BBQ party hack you’ve been missing.

If you’re not familiar with a Michelada, it’s basically a Mexican beer with some tomato juice and some spices that are similar to bloody mary seasoning. Using STU’s is the easy way to quickly get the bloody mary mix handled. But for this spicy Summer version, we’re switching the STUs and the tomato juice for fruit puree.

This way, you and your party guests get the best of both worlds, sweet and savory. Everyone is happy and your Summer patio blowout goes to the next level.

If you’re trying to decide which beer to use, any lighter Mexican lager will do. Some of our favorites are Pacifico and Sol.

So if this sounds legit, here’s how to make this fruity Michelada.

INGREDIENTS

Makes 4 servings
  • fresh habanero chilies
  • 1 Cup of passion fruit purée
  • 4 bottles of Mexican lager (we love Pacifico or Sol)
  • Sea Salt for rim

PREPARATION

Making the Passion Fruit Purree

  1. Using fruit puree to beer will change your life. We will start with the passion fruit-habanero purée. First split your habanero peppers and make sure to remove seeds. When you deseed the chilies and cook their flesh it will help to really expose their floral character.
  2. Fry the peppers at 375°F for about 1 minute, or until soft. Grill or ovens work fine.
  3. Remove from oil to a paper towel–lined plate and pat dry, making sure to remove any extra oil from the flesh of the chilies.

Instructions

  1. Combine the drained chilies and take your passion fruit purée, then and add them both to a blender. Blend the ingredients until the chilies are completely mixed into your puree. This normally will take roughly 1–2 minutes of blending, depending on the blender. Stop after the first minute or so and check on the consistency.
  2. To store your puree keep covered in the refrigerator. Your puree will keep for up to 1 week.
  3. Wet the rim of your glass. You can use water or lime juice and add the sea salt rim.
  4. To make your Passion Fruit Michelada, add 1½ ounces of your passion fruit-habanero puree mix to each of your iced glasses. Top the glass with your Mexican beer of choice and serve immediately.

See, easy to do. Try this recipe out and you won’t be disappointed. Get the savory and sweet Michelada’s going with the STU’s and tomato option as well as the Passion Fruit puree.

PRO Tip: Keep the puree and the STU’s and the Tomato juice all in their own pitchers. (STUs can stay in the bottle). That way you give your guests the maximum options and you let them decide.

This recipe was originally from luckypeach and using fruit puree sounded like such a good idea, we had to try it for ouselves.

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