Michelada

Difford's Guide
User Rating (4 ratings)

Serve in a

Collins glass

Photographed in a

Libbey Trigger Tankard

Garnish:

Coarse sea salt rim - salt 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.

How to make:

POUR ingredients into ice-filled glass.

5/12 fl oz Lime juice (freshly squeezed)
2 dash Hot pepper sauce (red)
1/6 fl oz Worcestershire sauce
Top up with Dunkel (dark lager) beer
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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.

Nutrition:

There are approximately 7 calories in one serving of Michelada.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Twenty years in the making, this 2kg hardback is the most comprehensive cocktail book we have ever produced with 3,000 recipes all accompanied by a photograph.

Buy it here

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