I’ve said this before and I’ll say it again: If I could eat only one type of food the rest of my life, it would be Mexican.
True story. I never get sick of enchiladas; tacos are a significant part of my childhood; I could eat salsa by the shovelful; and I dream about quesadillas in my sleep. So it’s no surprise that when the husband and I discovered Micheladas
– a spicy Mexican beer cocktail – it was love at first sip.
What sealed the deal for me on this drink was the combination of classic Mexican flavors, like chipotle and lime. For the hubs, it was the cocktail’s striking similarity to a bloody mary, his drink of choice. And since both of us are suckers for dark Mexican beer (this recipe’s main ingredient), many of these will be in our future—whether for happy hour or our next Mexican night (which is never too far off). Once you give these guys a taste, I’m sure they’ll be in yours, too.
Here’s how you make ‘em:
First, gather your ingredients, including tomato juice, soy sauce, Worcestershire (say that three times fast!) sauce, chipotle hot sauce (or whatever hot sauce you like) and limes. Make sure the tomato juice is chilled or the drink won’t taste as good.
Moisten the rims of the glasses with lime juice, roll them around in coarse sea salt and garnish with lime slices. This step is optional, of course, but I love it because it reminds me of a margarita (another favorite cocktail of mine, natch) and some of the salt pieces fall into my drink, giving it extra flavor.
Combine the sauces and the tomato juice in a small bowl, add lime juice and stir (Note: The photo shows only enough tomato juice, etc. for two drinks, so don’t be alarmed if your measuring cup is fuller. It should be). Pour the mixture evenly into the prepared glasses.
Then, top each glass with your favorite dark or amber Mexican beer.
And there you have it – a michelada in mere minutes. Is it happy hour yet?