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Michelada Recipe – How to Make a Mexican Beer Cocktail!

Updated on November 27, 2010
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Perfect for a Sunday brunch Mexican feast, the michelada is a spicy beer cocktail that’s takes a big flavor note from the Bloody Caesar, and lightens it up nicely for hot weather drinking.

While it might seem odd at first glance – or at first sniff – the savory, meaty, spicy and sour notes of the cocktail go very well with a very cold beer served over lots of ice cubes (yes – ice in your beer is essential here!)

This is a recipe with a million variations, so you can’t in all honesty, go too far wrong here – and you don’t have to worry about getting a great or pricey brew for this one – just use whatever pale lager beer is handy, and it’ll do just fine.

Here then, is a simple template recipe for a very different kind of beer drink!

Michelada Cocktail Recipe

  • 1 - 12 ounce bottle of regular lager beer
  • About 2 ounces of tomato juice, or better yet, Clamato juice
  • 1 ounce of lime juice
  • A couple of drops of Maggi seasoning (This soy sauce like seasoning is a secret ingredient in loads of dishes south of the border and a few drops of this swarthy concoction lends a deep savoriness that’s perfect in this beertail. Track down a bottle of Maggi in your local grocery for this one – it’s worth it. If you can’t come up with any Maggi sauce, you can substitute soy-sauce instead)
  • 1 dash of Worcestershire sauce
  • 2 dashes of your favorite hot sauce
  • Course salt to rim a glass
  • Ice cubes
  1. Get out a big glass – a 20 ounces or more, is best, cause you want to have enough room for the whole bottle of beer with additions and with ice cubes as well.
  2. Squeeze the lime juice (should be about 1 lime, give or take) and then use a wedge of squeezed lime to run around the rim, moistening it with lime juice.
  3. Add a little coarse salt to a small plate, and then invert the rim of the glass into the salt, turning it in the salt until the salt adheres completely around the rim
  4. Toss the lime juice, tomato or clamato juice, Maggi, Worcestershire and hot sauce into the bottom of the glass. Give this a jiggle to mix slightly, and then carefully and slowly pour one whole bottle of beer into the glass on top. Take your time doing this, as you don’t want to overflow and mess up you salt rim.
  5. Once the beer is in and settled slightly, add in enough large ice cubes to bring the beer up near to the rim.
  6. Serve and enjoy!

The possible variations are endless

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    • profile image

      Nick 5 years ago

      I am not a big fan of Tomato in my Michelada. Here is a Genuine Mexican Michelada recipe..

      Tajin chili lime salt

      2-3 Small Limes Juiced

      2-3 Dashes Jugo Maggi

      2-3 Dashes Salsa Inglesa

      2-3 Dashes Valentina Hot Sauce

      12oz. Beer

      Full recipe at http://michelada-recipes.com/mexican-michelada-rec...

    • John D Lee profile image
      Author

      John D Lee 6 years ago

      Jessie - thanks for the invite (if only I'd read it a couple of weeks ago!) how bout a rain-check?

    • fishskinfreak2008 profile image

      fishskinfreak2008 6 years ago from Fremont CA

      Tasty!

    • BkCreative profile image

      BkCreative 6 years ago from Brooklyn, New York City

      This would be so much fun with a good group of people. Sounds spicy, hot and oh so good. I think it can easily solve a few problems too!

      This is a winner - thanks a million and rated up.

    • TravelinAsia profile image

      TravelinAsia 6 years ago from Thailand/Southeast Asia

      Hey John,

      I am having a BBQ tonight, you should come over and make us up a few of these!