Beverages » Michelada Spicy Beer Cocktail
Print RecipeIngredients
For 1 Cocktail
- kosher salt
- ice cubes
- juice of 1 lime
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce (or Maggi Seasoning Sauce)
- 2-4 dashes of hot sauce or to taste
- 1 bottle ice-cold Mexican beer
- lime wedge for garnish
- freshly-cracked black pepper (optional)
For 4 Cocktails
- kosher salt
- ice cubes
- ½ cup fresh-squeezed lime juice
- 1 tbsp + 1 tsp Worcestershire sauce
- 1 tbsp + 1 tsp soy sauce
- 1 tsp hot sauce or to taste
- 4 ice-cold Mexican beers
- lime wedge for garnish
- cracked black pepper (optional)
For 12 Cocktails
- kosher salt
- ice cubes
- 1½ cups fresh-squeezed lime juice
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 1 tbsp hot sauce or to taste
- 12 ice-cold Mexican beers
- lime wedge for garnish
- crackled black pepper (optional)
Special Equipment
- 16 oz (pint) glasses
- citrus juicer
How-to
- Have a bowl of water and plate of kosher salt ready
- Salt the rim of a pint glass by first wetting the rim with the water and then swirling the glass rim in the plate of kosher salt
- Fill glass ⅔ full of ice
- Pour lime juice and sauces over the ice
- Garnish with a slice of lime and pour in ¾ of the bottle of beer
- For an extra kick, top with freshly-cracked black pepper (optional)
- Stir and serve with the opened bottle of remaining beer
Preparing For Parties
- Pre-mix the seasonings for party-goers to add to the glasses themselves so that the host doesn’t have to mix drinks during the entire duration of the party
- Salt pint glass rims as above and add ice to the glasses
- Garnish glasses with wedges of lime
- Have a shot glass ready and the mix available, along with beers on ice. Guests should pour a scant shot (almost 3 tbsp) of the mix into each glass and grab a beer to pour
Maria Collins
Maria Collins is a food photographer, avid home cook/baker, and experienced pastry chef from Austin, Texas. She didn't consider herself to be much of a cook until her mid-20s, when she taught herself by watching "a ton of PBS cooking shows" and used cooking magazines and websites to research the fundamentals of food science. As she came to understand how and why cooking works, she also developed a love for the bright flavors of the Latin market in her neighborhood. Now in New England, Maria cooks and bakes with whole grains and unrefined foods as much as possible, makes lots of tacos [always on corn tortillas], and documents her kitchen adventures on her blog, Whole-Grain Texan in Yankee Land.
Maria Collins brings a taste of the Southwest to her spicy Michelada. You can make these with any beer you like, but it's best with ice-cold Mexican beer. Lots of fresh lime juice, a touch of soy sauce and Worcestershire, and as much hot sauce as you need to break a sweat, make a cocktail that's perfect for cookouts, picnics and parties.
Maria Collins
Comments (1)
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Posted Friday, June 18, 2010, at 10:51 pm by Lynne:nice job, maria!
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