Michelada

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How to make:

1. Select and pre-chill a Collins glass.
2. Prepare garnish of coarse sea salt rim - salt the rim of a chilled beer mug by rubbing it with a lime wedge and dipping rim in the coarse salt. Save the lime wedge to squeeze over and drop into finished drink.
3. POUR ingredients into ice-filled glass.

Allergens:

Recipe contains the following allergens:

• Worcestershire sauce – Cereals containing gluten, Fish
• Dunkel / dark / black lager – Cereals containing gluten

Review:

Savoury, sweet n sour beer with enlivening chilli heat. On a hot day, if a beer is not refreshing enough, then a Michelada may hit the spot.

Variant:

Michelatos are also made with 2oz / 60ml Clamato (a clam-flavoured sweet tomato juice), topped with beer, hot sauce (usually Valentina in Mexico) and black pepper.

History:

Loosely translates as "my cold beer" (mi means 'my', chela is Mexican slang for pint/beer) and ada from helada is cold. This drink, which is popular in Mexico, is thought to have originated there sometime in the 1940s.

There are many variations with Micheladas served with and without ice. It is usually served with light Mexican lager, although we prefer a darker beer. Even the spicy ingredients vary with Worcestershire sauce often omitted, but the hot pepper sauce remains a constant. In Mexico City itself, a Michelada almost always refers to something much simpler than this: 1 shot fresh lime juice in a glass with a salted rim, into which a light lager is poured.