Prep 5 mins
Cook 0 mins
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.
- kosher salt or margarita salt
- 118.29 ml fresh lime juice
- 340.19 g bottle beer (Mexican, such as Corona or Pacifico)
- 0.25-0.5 ml Worcestershire sauce (vegetarian brands are available)
- 0.25-0.5 ml Tabasco sauce
- 1 lime, cut into wedges
- Dip rims of 2 tall chilled glasses into a saucer of water, shake off excess, then dip rims into a saucer of salt.
- Fill each glass halfway with ice, then about one-third full with lime juice, and top off each with beer.
- Add Worcestershire and Tabasco to each. Garnish with lime wedges.
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!!!!
I have been doing this for years its the best a little clamato is good to!
I made this with Pacifico -- it was delicious. I would never have thought of this combo, so thank you for posting!