The Michelada
Ingredients
The basic bones of this drink is crisp Mexican lager, lime juice and seasoning. Beyond that there are many different variations but I couldn’t pass up the opportunity to show you the drink which has got me through many shifts after a late night.
This version is a very long way from the basic Michelada and is more similar to a Bloody Mary, with the mezcal providing a hint of smoke. I also like the mouthfeel (and added vitamins!) of the tomato juice and the salty hit from the seasoning, which to me seem to work as the perfect recovery tonic.
15ml (1/2oz) mezcal (optional)
60ml (2oz) tomato juice (optional)
15ml (1/2oz) Maggi seasoning
15ml (1/2oz) Worcester sauce
15ml (1/2oz) lime juice
10ml (1/3oz) agave syrup
5 dashes Tabasco or other hot sauce (to taste)
Pinch black pepper (to taste)
Mexican beer
Tajin or salt (to rim glass)
Equipment
A jigger
A barspoon
A pint mug or other large glass
Method
Rim your glass by running a lime wedge around the outside then dab in Tajin or salt, shake off any excess.
Add all of your ingredients except the beer to your glass, then fill with beer to about halfway.
Top with ice and serve with the rest of the beer on the side.
Suggested Spirits
The mezcal is just a spike here so you don’t have to use anything too good- Vida or Quiquiriqui are my go tos for cocktails as it is still made in a traditional and sustainable way but sits at a good price point.
The beer should be crisp and clean. Mexican is, of course, traditional so we used the Corona but any easy drinking lager will work.
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