Micheladas are for more than May 5th

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And I’m not just saying that because it’s May 6th. Micheladas are for hot days when you want a cold beer with a kick. They also work well with NA beer which tend to have a stronger malt profile.

Like most drinks the best “recipe” for a Michelada is a matter of opinion and, unless all those red beers I drank in high school count, I’m certainly no expert but that doesn’t mean I don’t have opinions.

• A Mexican Style Lager is key, whether it is dark or light is up to you. I prefer the dark lagers, like Negra Modelo for example, I think they pair especially well with lime, a key ingredient in a Michelada.
• There must be lime and hot sauce. How much and what sort depends on personal taste and the weather.
• You say Clamato, I say Tomato- Clamato, Tomato, Tomato, Clamato. How about Tomato with fish sauce?
• And finally, a Michelada is NOT a Bloody Mary with beer instead of vodka, that is a Bloody Beer.

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Micheladas Your Way

This is not a recipe for a Michelada but a series of suggestions.

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Course Drinks

Servings 1 drink

Ingredients

  

1x2x3x

• 2 ounces tomato juice- clamato or v8
• 1 ounce fresh lime juice-I usually go a little less if using bottled lime juice
• 1/4 tsp-1 tsp hot sauce
• 1/4 tsp-1 tsp salty sauce-Worcestershire sauce Maggi, Soy Sauce, Fish Sauce (I like a mix of either soy and fish sauce or soy and worcestershire. I never have Maggi on hand.
• 12 ounce mexican style lager- light or dark

to garnish

• a wedge of fresh lemon or lime for the rim of the glass and the straw if desire
• flakey salt
• chili lime salt- Tajin or your favorite you can also do just salt, or a chili flake salt combo

Instructions

 

to garnish

• I like to make two little rows, one of tajin and one of flake salt so there is two colors, red and white- just add a green lime and you’ve got a Mexican flag
• run the fresh lime wedge along the edge of your chilled glass and straw, let rest for a moment to get sticky and then roll the edge of the glass

to drink

• add desired amounts of all ingredients except the beer into the chilled glass, give a quick stir and then top with lager of choice
• garnish with a tajin coated straw and a wedge of lime if desired and drink responsibly

Notes

I don’t add ice, I use an ice cold glass and a really cold beer
I think just a few drops of of salty sauce is enough, about a 1/4 tsp total between whatever combo you are using.
I do however think that more than a few drops of hot sauce is nice, nothing super spicy. LAst time I used a mix of a milder off brand red hot sauce and tapatio (which, for reference, I don’t consider super spicy).

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