Classic beer-based cocktail recipe: Michelada

Sean Ludford is a regular contributor to TaylorEason.com and has a funny and informative website, Bevx.com

The Michelada is a wildly popular drink in Latin America. If you have ever enjoyed a cool beverage in a local bar in Mexico (a bar filled with tourists sipping frozen cocktails while wearing socks with sandals doesn’t count), you have likely seen this drink up close.

It is named for the bartender that is said to have invented the drink, Michel Ésper of the Club Deportivo Potosino in San Luis Potosi. You will notice that our classic recipe, just like the original, does not include tomato juice.

If it sounds disgusting it’s just because you’ve never tried it. Trust me, if you enjoy a good Bloody Mary from time to time (and our Bloody Mary recipe is smashing), you will enjoy a fresh Michelada.

Being in a generous mood, we are offering two variations of this thirst quenching cocktail. The classic version is presented here and our Turbo version can be found by following this link.

Ingredients

12 ounce beer (we like a fresh pale Mexican Lager)
Half a lime, cut in two
3 dashes of hot sauce
2 dashes of Worcestershire Sauce
2 dashes of Maggi *
Fresh ground black pepper to taste
* Maggi seasoning sauce can be found in any Mexican market.

Method

Add the hot sauce, Worcestershire, and Maggi to a chilled beer glass. Squeeze the lime halves into the glass and drop them in. Top with the cold beer. You can salt the rim (like a margarita) if you like and garnish with a fresh-cut lime.
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