Michelada Recipe
We first tried this spicy beer cocktail one Saturday at La Lagunilla market in Mexico City where every young hipster there seemed to be nursing a hangover — and a michelada.
Servings: 1
Calories: 172kcal
Ingredients
- 1 lime
- Michelada spice mix or DIY mix of dried chile flakes, chile powder, dried lime powder, coarse salt
- Ice cubes ½ glass
- ¼ cup Tomato juice according to taste
- 330 ml beer I like lighter beers like Corona or Bohemia, Terence likes beers with more depth like Negra Modelo or Dos Equis; both are fine
Instructions
- Halve and squeeze the lime to create juice.
- Pour enough lime juice to fill a saucer or small side plate to be able to dip the rim of your beer glass into the juice.
- Sprinkle your michelada mix into a circular shape on another side plate, or just cover the plate if you’re making enough for a group.
- Turn your glass upside down into the lime juice then into the chile mix so that the rim of the glass is thick with red spice.
- Throw the ice cubes into the glass, then the tomato juice, then pour in your beer.
- In Mexico, they don’t pour the beer on an angle but straight from above so that there’s a thick head of foam on the beer.
- Do experiment – we also saw glasses being dipped into tomato juice instead of lime juice.