Shake up a michelada for your breakfast menu

Ollie Spratley, operations manager at the Stable Bar and Restaurants, serves the michelada at pizzeria the Stable in Padstow, Cornwall, which opened last year.

The Stable is the first restaurant in the group to offer a breakfast, and the michelada features as part of its all-day breakfast menu.

The cocktail is a Mexican take on the classic Bloody Mary and packs a punch with a chilli, lime and salt seasoning spicing up a Clamato and lager combination.

Ingredients

• Tajin rim (lime, chilli peppers and salt seasoning)
• 200ml Clamato tomato juice 
• 50ml fresh lime juice
• Tabasco
• 200ml Harbour Singlefin lager 
• Lime wheel

Method

Run a lime wedge around the top rim of a frozen glass. Fill the bottom of a shallow bowl with the Tajin seasoning, then dip the rim until it is covered.

Fill the glass with ice and set aside.

Add the Clamato, the lime juice and few shakes of Tabasco to a Boston shaker and shake.

Pour the contents of the shaker into the glass and top up with Harbour Singlefin lager.

Garnish with a lime wheel and serve.