Michelada
Everyone has their own take on this Mexican beer-tail: Spicier? Milder? But it’s equally delicious with non-alcoholic beer. Adjust this recipe as you like, and enjoy a refreshing sip at brunch, lunch or anytime.
• Makes 1 drink •
Ingredients
2 lime wedges
2 tbsp (30 mL) Spicy Salt Rimmer (page 41)
Ice cubes
1 can (12oz/355 mL) non-alcoholic lager, chilled
2 oz (60 mL) tomato juice
1 tsp (5 mL) hot sauce, such as Cholula
1/2 tsp (2 mL) Maggi seasoning sauce or Worcestershire sauce
As seen in
Instructions
Tall glass
1. Run the flesh side of 1 lime wedge around the rim of a tall glass. Spread Spicy Salt Rimmer on a small plate. Lightly dip the rim of the glass into it — you want about 1 tsp (5 mL) rimmer to cling to the glass. Discard the rest.
2. Half-fill the glass with ice cubes. Squeeze the rest of the lime wedge into the glass and discard.
3. Add lager, tomato juice, hot sauce and seasoning sauce.
4. Stir once. Cut a small slit in the remaining lime wedge and place it on the rim for garnish.
Tips
✻ Kick up the heat with different spices. In Step 3, add a pinch of smoked paprika or 1 or 2 slices of fresh jalapeño pepper.
✻ Because this drink calls for a whole can of lager, a pint glass is the perfect pick.
Mix It Up – For a brinier flavor, replace half of the tomato juice with 1 oz (30 mL) clam juice, or use 2 oz (60 mL) tomato-clam beverage (such as Clamato) in place of the tomato juice.
