I love a cold beer on a hot day. I also love a bloody mary on a cold day (especially to nurse a hangover). An amazing Mexican cocktail called the Michelada is the fusion of those two wonderful libations. Imagine a crisp Mexican beer with high citrusy notes of fresh lime, grounded by savory foundations from hot sauce, Worcestershire sauce and salt. It’s like a beer and bloody mary had a baby, and it’s glorious (and easy to make). Here’s a perfect cocktail for your next Mexican fiesta.
Cocktail Recipe: Michelada
- Cold Mexican Beer (I like Sol, Dos Equis or Tecate. You can use a dark beer like Negra Modelo too.)
- 2 fresh limes per beer (Tip: microwave the limes for 15 seconds before squeezing)
- Lime rinds
- Course sea salt
- Black pepper
- 1 Tsp of Worcestershire sauce per beer
- 1 Tsp of Hot Sauce per beer (I like to use Mexican hot sauce like Cholula, but it’s up to you)
Place enough salt on a plate that’s big enough to rim your glass with salt.
Add the beer, Worcestershire sauce, hot sauce and squeeze the limes into a pitcher and mix.
Use the lime rinds to rub the rim of your glass and coat the rims with the salt. Fill the glass with ice and pour the beer mix over the ice. A dash of pepper and a lime wedge finishes it off. Enjoy.
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