Cooking With Cannabis: The Marijuana Michelada

In this edition of Cooking with Cannabis, Chef Sebastian Carosi - the short -order cannabis revolutionary - gives The Bluntness his recipe for The Marijuana Michelada

The Marijuana Michelada

  • Servings: 2 or 3 drinks
  • Total THC/CBD: Depends on the potency of the products used
  • Prep time: 10 minutes

Note From Chef Carosi

Yeah, you heard me right… I said marijuana micheladas… An ode to our cannabis enthusiasts south of the border, who we not only have to credit for the term marijuana – but also the simple hot weather elixir known as the michelada. The most common combination of ingredients is usually – cold Mexican lager like, modelo, tecate, or corona; fresh squeezed lime juice, tomato juice, hot sauce & Worcestershire sauce served over ice.

Other variations use clamato, a clam + tomato juice mix which I tend to enjoy as much as the so called original. Pop open the ice-cold beer, add some tomato juice or clamato, a nice amount of fresh squeezed lime juice, a shot of hot sauce (*mine is cannabis infused guajillo hot sauce) and pour everything into a glass full of ice.

There is no “wrong” way to make a michelada. I also garnish this cooling hot weather beer cocktail with a lime and a young cannabis leaf. The marijuana michelada is cool, refreshing, and easy to consume any day of the year.

P.S. I live in a no judgment zone so if you feel like making an entire pitcher of this bad ass beverage… do it!

Equipment Needed

  • bottle opener
  • chef knife
  • cutting board
  • chilled glasses or mason jars
  • 2 small side dishes or saucers
  • spoon to stir


  • 8 oz tomato juice (V8, spicy or clamato)
  • 3 oz fresh lime juice
  • 2 x ¼ lime wedges (squeezed in each glass)
  • Ice cubes to fill each glass by half
  • 12 oz pale Mexican beer (modelo, tecate, pacifica, or corona)
  • 2 lime wheels or wedges
  • 2 small cannabis leaves
  • 2 tbsp jacobsen kosher salt
  • 1 tbsp tajin seasoning  
  • ¼ lime wedge

How To Make It

1. In a small container mix the first 4 ingredients well, and set aside.

2. Add the tajin and salt to a small shallow dish or plate and mix well, set aside.

3. Run a piece of fresh-cut lime around the rim of your two desired glasses.

4. Dip glasses into the dish to create a chili salt rim.

5. Squeeze a quarter lime into each glass, and add ice.

6. Divide the tomato mixture between the two glasses over the ice.

7. Top each glass with beer, and stir once or twice.

8. Garnish each glass with a small cannabis leaf and a lime wheel.

To learn more about Chef Carosi, visit his Camp Ruderalis website or follow him on Instagram.

Need more cannabis-infused cooking inspiration? Here are 5 of our Favorite Cannabis Cookbooks to Satisfy Your Weed & Culinary Senses!