Michelada (Mexican Beer)

Kumquat the Cat's friend's Note:

Submitted for Zaar World Tour 2005. Michelada takes its name from a Spanish slang term for cold beer. The lime juice adds a nice zing to the beer whereas the Worcestershire and Tabasco add an interesting depth to the taste. From a special issue of Saveur called The Best of Tex-Mex Cooking.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• kosher salt or margarita salt
• 1/2 cup fresh lime juice
• 1 (12 ounce) bottle beer (Mexican, such as Corona or Pacifico)
• 1 -2 dash Worcestershire sauce (vegetarian brands are available)
• 1 -2 dash Tabasco sauce
• 1/2 lime, cut into wedges

Directions:

1. Dip rims of 2 tall chilled glasses into a saucer of water, shake off excess, then dip rims into a saucer of salt.
2. Fill each glass halfway with ice, then about one-third full with lime juice, and top off each with beer.
3. Add Worcestershire and Tabasco to each. Garnish with lime wedges.

Reviews

[Galley Wench]

We had this last night down here in Mexico and it's WONDERFUL . . . so refreshing! Came right back to the boat and searched to find the recipe . . . it was here all along . . . duh, of course!!!!

[PrettyMess]

I have been doing this for years its the best a little clamato is good to!

[Aunt Cookie]

I made this with Pacifico -- it was delicious. I would never have thought of this combo, so thank you for posting!