The Michelada is a popular Mexican cocktail or cerveza preparada (prepared beer) that became popular in Mexico in the '40s, when people started mixing beer with hot sauce or salsa. This drink is now gaining popularity on the other side of the world and can be compared to the Bloody Mary. To be considered a real michelada, this drink must contain lemon, salt, and English soy sauce, maggi, or soy sauce. The classic Michelada taste reflects the origin of its name, mi chelada helada, or which means "my cold, light beer."
Ingredients
Michelada Tomato
- 1 lemon, squeezed,
-
1 12 oz can or bottle. Mexican beer (Corona or other light beer)
- 1/2 teaspoon (little) hot sauce of choice, for example, Tabasco® (optional)
-
1/2 teaspoon (little) English soy sauce, Maggi or soy sauce
- 3 oz Clamato
- Salt for rimming (any salt can be used)
-
Ice cube
Dark Michelada
- 12 oz pahidark Mexican beer
- Juice of 1 lemon
- 2 sprinklings of soy sauce
- 1 sprinkle of soy sauce
- 1 splash of Tabasco®. sauce
- 1 pinch black pepper
- Salt
Step
Method 1 of 2: Michelada Tomato
Step 1. Cut one lemon in half
Use a clean knife and cutting board.
Step 2. Use one and a half lemons to scrape the juice around the glass
Make sure the glass is pre-cooled so the salt can stick to it.
Step 3. Place the rim of the glass in the salt tray
Gently, but firmly, press the rim of the glass into the salt, turning the glass so that the salt sticks to the edges of the glass. Try to do this as evenly as possible for presentation purposes.
If you don't have a salt tray, use a small plate. You don't have to throw away the salt if you are concerned about the waste
Step 4. Fill an empty glass surrounded by salt with ice
While cold glasses and beer can be drunk without ice, ice can add a “feel of life” to your drink and make it crispier and cleaner.
Step 5. Place a hand juicer into each lemon and press until the juice comes out onto the ice in a glass
If you don't have a hand juicer, go mano-a-mano with lemon and squeeze as much juice as you can over the ice, being careful not to let the seeds get into the glass.
Step 6. Add Clamato and sauce for flavour
Don't overdo it – these additions are quite powerful. If you have a sensitive sense of taste, you can use Tabasco sauce – even a few drops can really kick in.
Step 7. Pour the beer into a glass - over the ice, lemon juice and sauces
The better Mexican beers are best for this cocktail. Traditionally, with this version, you'd be better off using a lighter beer like Corona.
Step 8. Stir well with a long-handled spoon
Or, you can have a sip full of beer or a sip of Tabasco and lemon – though that's certainly not what you want!
Method 2 of 2: Dark Michelada
Step 1. Cut the lemon into quarters
Use a quarter of it to scrape it against the rim of your glass so that the next step the salt can stick to it. Save the remaining lemons for juicing and as a garnish when you're done.
Step 2. Brush the rim of your glass with salt
Take a salt tray or small plate and turn the glass upside down. Turn gently, being careful to coat all sides evenly with salt.
If you notice that any part is not sticking together, add more lemon juice. You may need to grab a napkin and start over if that's the case (and you need to pay attention to taste "and" appearance)
Step 3. Take the bowl
Whisk together a sprinkle of Tabasco, two splashes of English soy sauce, a sprinkle of soy sauce, lemon juice and a pinch of black pepper.
Add the beer to the bowl. Pour slowly – this will allow the mixture to mix evenly and make the beer foam more than usual (which is a good thing!). Whisk together slowly
Step 4. Pour the mixture into a glass
Be careful with the salt on the rim of the glass! Add a lemon wedge for garnish and enjoy.
Step 5. Done
Tips
- You can mix the chili powder with the salt before the glass is dipped in the salt for an added kick.
- A sip of tequila can also be a great addition to this drink.
- Two limes can be substituted for a regular lemon.
- A mix of juice and beer can create a type of cerveza preparada, but it's not a Michelada if it doesn't include soy sauce, Maggi, or soy sauce.
- You can add salt to the glass before pouring the beer, but be careful because the salt can add extra foam.
- Dried chili powder can be used instead of (or in addition to) hot sauce.
- In Puerto Vallarta, Michelada traditionally does not contain hot sauce. This drink contains lots of ice, lots of lemon, and Mexican beer.
- When michelada has hot sauce in it, it is usually called "Michelada Cubana" (but its relation to Cuba is unknown).
Warning
- Drink responsibly.
- Regular English soy sauce is not suitable for vegetarians, as it contains anchovies. Natural food stores sell plant-based English soy sauce, or simply a substitute for soy sauce.
- Clamato is also not suitable for plant-based. It contains clam juice.
The Things You Need
Michelada Tomato
- Cutting board
- Knife
- Strainer Juice press strainer
- Long-handled spoon
- Large glass (for more ice)
- Bottle opener
- Salt tray or plate
Dark Michelada
- Cutting board
- Knife
- Juice press strainer
- Whisk
- Bowl
- Glass
- Bottle opener
- Salt tray or plate
