Mexican Michelada Cocktail

Make this caliente beer cocktail for happy hour or your next Mexican meal! MORE + LESS -

Girl Versus Dough

March 8, 2017

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1

Cut one lime in quarters. Use one quarter to moisten the rims of four glasses. Roll rims of glasses in coarse sea salt to coat. Cut 4 thin horizontal slices from remaining lime half to garnish glasses. Set glasses aside.
2

In a small bowl, combine juice of limes (including the remainders from the sliced lime), tomato juice, soy sauce, Worcestershire sauce and hot sauce. Stir to mix.
3

Pour tomato mixture evenly into glasses. Top each glass with a bottle of dark Mexican beer and serve immediately.

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More About This Recipe

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. You can 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) and some of the salt pieces fall into my drink, giving it extra flavor. And there you have it – a michelada in mere minutes. Is it happy hour yet?