Sandia Michelada

By / Photography By Aaron Snow | June 27, 2016


Rim glass with salt. Combine watermelon sangrita and ice. Top with beer. Garnish with a lime wedge.

Watermelon Sangrita

Blend everything together and store in a jar in the fridge for up to a week. Shake before using.


  • 2 ounces watermelon sangrita (recipe below)
  • pilsner or Mexican beer, to top
Watermelon Sangrita
  • 24 ounces watermelon agua fresca (blend watermelon in a blender, add a little water if needed)
  • 2½ ounces lime juice
  • 2 ounces fresh orange juice
  • 1 teaspoon ground dry guajillo (found in most Mexican markets, you can sub with another chili of your choice)
  • ½ teaspoon ground dry chile de arbol (found in most Mexican markets)
  • 1 teaspoon salt
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