The Perfect Booze for Brunch: Tomatillo Michelada

The food is to die for, and the cocktails are inventive. Bar Manager Elizabeth Stokley of Sway stopped by to show us how to make their Tomatillo Michelada. Listed below are the ingredients you”ll need to create the drink:

  • 1 lb of tomatillos
  • 5 cilantro stems and leaves
  • 4 oz pineapple
  • ½ a serrano chili
  • 2 kaffir lime leaves
  • .25 oz coconut vinegar
  • .5 oz pineapple fish sauce
  • .25 oz lemongrass
  • 1 oz lime juice
  • 1 Singha beer

First, clean and quarter tomatillos and puree in a blender with the lime juice and set aside in a strainer. Puree pineapple juice, serrano, lemongrass, kaffir lime, coconut vinegar, and pineapple fish sauce. Strain through a fine mesh sieve. Then, combine the strained pineapple mixture with the tomatillo base.  Rim a pint glass with lemongrass/kaffir lime salt and fill with ice. Pour 1-2 oz of michelada mix (to taste) and top off with a Singha. Garnish with a pineapple wedge (we used a lime on the show). VOILA! You have a refreshing refreshment at your hands.

Sway is on South first street. Go to for more information or call 512-326-1999. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Users who violate these terms, including use of vulgar language or racial slurs, will be banned. If you see an inappropriate comment, please flag it for our moderators to review.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s