Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Michelada
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- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 1 drink
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 171
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 992 mg
This twist on beer is typically prepared throughout Mexico with some combination of Tajin, chamoy sauce, Worcestershire sauce, tomato juice and Maggi sauce. This streamlined version plays up the sour and heat for a refreshing summer drink.
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 1 drink
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 171
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 992 mg
Ingredients
Directions
- Combine the lime juice, Worcestershire sauce, hot sauce and a pinch of salt in a tall glass. Fill the glass halfway with ice, then pour in the beer and stir. Serve with a lime wedge.
- Hot:
- This beer cocktail calls for any kind of hot sauce, so choose your favorite. We like Cholula and Valentina.
- Hotter:
- Mix equal parts kosher salt and chipotle chile powder. Moisten the rim of the glass with a lime wedge, then dip in the chile salt. Mix in the michelada as directed.
- Hottest:
- Rim the glass with chile salt (see above). Muddle 1 or 2 thin slices serrano chile pepper with the lime juice in the glass, then mix in the remaining ingredients as directed.
