It’s Cinco De Mayo and we’re getting into the festive spirit. Beer and alcohol go hand in hand with any Cinco De Mayo celebration which is why Rupee Beer teamed up with Aaji’s to curate the ultimate Cinco De Mayo Michelada recipe crafted with our award-winning Basmati Rice Lager.

Aaji’s was co-founded by husband-and-wife team Rajus and Poorva Korde in 2021. Aaji means grandmother in the language of Marathi, and their Aajis are the heart and soul of their family and the reason their brand exists. They want to bring joy to tables everywhere with their cooking like their Aajis have done for them. They begin with their Aaji’s unique Tomato Lonsa recipes that simmer fresh tomatoes with Coastal Indian spices to deliver a craveable balance of flavors — sweet, savory, spicy, tart & umami.

Ingredients

• ½ cup of Aaji’s Spicy Garlic Tomato Lonsa
• ¼ cup tomato juice
• ½ cup lime juice
• ½ tsp low sodium soy sauce
• ½ tsp Worchester sauce (can sub vegan)
• 4 – 16oz cans of Rupee Basmati Rice Lager

Method

• In a blender, add Aaji’s Spicy Garlic Tomato Lonsa, tomato juice, lime juice, soy sauce and Worchester sauce. Blend until smooth.
• Divide Lonsa mixture among four glasses. Slowly pour a bottle of Rupee Basmati Rice Lager into each glass (one 16-ounce can per Michelada).
• Optional: Rim glasses with chili-sea salt-pepper blend before pouring in Aaji’s Lonsa mixture and Rupee Lager.
• Optional – can also top with 1-2 ice cubes.
• Enjoy!