La Diablita Manchega

Sweet, spicy and seriously sippable. Peppadew peppers are blended into rich tomato juice, sharpened with fresh lime and hot sauce, then topped with an ice-cold Mexican lager.

Finished with a fiery Tajín Habanero rim and a rather fabulous garnish of nutty Manchego, a glossy Peppadew and a punchy little cornichon.

Bold, briny and beautifully refreshing. The perfect sundowner with a Spanish twist. ¡Salud!

La Diablita Manchega is a fiery michelada with a deliciously Spanish twist.

A savoury Manchego garnish adds a rich, nutty contrast to every sip.

Sweet, tangy Peppadew peppers give this refreshing drink its distinctive kick.

Bold, bright and beautifully balanced, it is made for adventurous cocktail lovers.

Serve it ice-cold for a playful taste of sunshine, spice and Spanish flavour.

michelada, bloody mary, summer drinks, tapas, spanish food, mexican food, mexican drinks, lager, beer, tomatoes, picky bits, picnics

Yield: 1

Author: Suze Morrison

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La Diablita Manchega

Prep time: 5 MinTotal time: 5 Min

Sweet, spicy and seriously sippable. Peppadew peppers are blended into rich tomato juice, sharpened with fresh lime and hot sauce, then topped with an ice-cold Mexican lager.

Finished with a fiery Tajín Habanero rim and a rather fabulous garnish of nutty Manchego, a glossy Peppadew and a punchy little cornichon.

Bold, briny and beautifully refreshing. The perfect sundowner with a Spanish twist. ¡Salud!

Ingredients

• 3 Peppadew peppers, drained
• 100 ml tomato juice
• 15 ml fresh lime juice
• 2 dashes Worcestershire sauce
• 1tsp Hot Horseradish Sauce
• Pinch of salt
• Freshly ground black pepper
• 1 chilled 330 ml Mexican-style lager
• Tajín Habanero seasoning, for the rim
• Lime wedge, for the rim
• Ice

For the Garnish

• 1 slice Manchego cheese
• 1 Peppadew pepper
• 1 cornichon

Instructions

1. Blend the three Peppadew peppers with the tomato juice until completely smooth.
2. Run a lime wedge around the rim of a tall glass, then dip the rim into Tajín Habanero seasoning.
3. Fill the glass with ice. Add the pepper-infused tomato juice, lime juice, Worcestershire sauce, horseradish, salt and black pepper. Stir well.
4. Slowly pour in the chilled lager, stirring gently to combine.
5. Thread the Manchego slice, Peppadew pepper and cornichon onto a cocktail pick. Rest it across the glass and serve immediately.
6. ¡Salud!

https://gourmetglow.co.uk/recipes/la-diablita-manchega

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