MicheladaThe Mexican Michelada kicks up the flavor of a cold beer—it’s like a Bloody Mary, savory, spicy, and tart (and considered a hangover remedy).

Here’s the recipe, if you want to make one at home.

8 servings

1 32 ounce bottle chilled Clamato (about 4 cups)
1/2 cup fresh lime juice
1 small, yellow onion
1 1/2 tsp. Worcestershire sauce
1 teaspoon Tabasco sauce
1 32 ounce bottle or 3 12-oz. bottles chilled Mexican lager
2 tablespoons coarse sea salt
1/2 teaspoon chili powder
Lime wedges (for serving)

Place Clamato, onion, lime juice, Worcestershire sauce, and hot sauce in a blender along with half a teaspoon of chile powder and half a teaspoon of salt, and process for one minute. Pour into a large pitcher, and stir in lager.

Mix salt and chili powder on a small plate. Rub the lime wedge along half the rim of the pint glass and dip into a mix of equal parts salt and Cayenne pepper.

Fill glasses with ice, add Michelada mixture, and garnish with lime wedges.

Comments are closed.