How to cook Michelada

Video: How to Make a Michelada with Ty Mitchell

Content

Method 1 of 1: Dark Michelada
Tips
Warnings
What do you need
Tomato Michelada
Dark Michelada
Additional articles

2 Use one half to moisten the rim of the glass with juice. Make sure the glass is cold so that the salt sticks to it.

3 Place the rim of the glass in the salt tray. Gently, but firmly, press the bezel into the salt, so that the salt adheres to the glass on the bezel. Try to do this as evenly as possible for a nice look.

If you don't have a salt pan, use a small saucer. You don't want to sprinkle the salt if you are worried about salt loss.

4 Fill an empty glass covered with salt with ice. Although the glass is cold and the beer can be drunk without ice, it adds life to your drink and makes your drink taste cleaner.

5 Place each lime half on a hand juicer and squeeze the juice onto ice. If you do not have a manual juicer, squeeze the limes with your hand so that the juice flows immediately onto the ice cubes. Watch out for grains that may pop out.

6 Add Klamato and sauces to taste. Don't overdo it - these supplements are pretty strong. If you have a more subtle taste, you will want a lighter Tabasco, even a few drops may be too much.

7 Pour beer into glass, ice, lime juice and sauces. Any kind of Mexican beer will work fine for this cocktail. Traditionally, light beers such as Corona are used for this version.

8 Stir well with a long spoon. Otherwise, you will end up with one sip of beer and one sip of Tabasco sauce and lime - not very pretty!

Method 1 of 1: Dark Michelada

1 Cut the lime into quarters. Use one quarter to moisten the rim of the glass with juice to add salt in the next step. Save the rest of the lime for juice or as a side dish when you're done.
2 Cover the rim of the glass with salt. Take a tray of salt or a small saucer and turn the glass over onto the salt. Rotate it carefully, evenly covering the bezel with salt.
- If you notice there is a part that the salt doesn't stick to, add more juice. You may want to wipe everything off with a napkin and start over (if you are concerned about the “and” look).
3 Take a bowl. Sprinkle 1 drop of Tabasco, 2 drops of Worcestershire sauce, 1 drop of soy sauce, lime juice and a pinch of black pepper in it.
- Add beer to glass. Pour slowly - it mixes the ingredients and creates more foam (good thing!). Whisk lightly together.
4 Pour the mixture into a glass with a rim of salt. Be careful with salt! Add a wedge of lime as a side dish and enjoy.
5 Ready.

Tips

Before applying salt to the rim, you can mix it with chili peppers to add spice.
A glass of good tequila can be a wonderful addition to this drink.
Mixing tomato juice and beer creates a type cerveza preparadabut it's not Michelada if it doesn't have Worcestershire sauce, Maggi, or soy sauce in it.
Two small limes can be substituted for one regular lime.
Dried chili flakes can also be used in place of (or in addition to) hot sauce.
In Puerto Vallarta, no hot sauces are traditionally placed in Michelada. It is made with lots of ice, lots of lime, and Mexican beer.
You can add salt to the glass before adding the beer, but be careful because salt tends to generate a lot of foam.
When there is a hot sauce in Michelada, it is sometimes called "Michelada Cubana" (but the reason for this reference to Cuba is unknown).

Warnings

Drink responsibly.
Regular Worcestershire sauce is not suitable for vegetarians as it contains anchovies. In stores, there is Worcestershire sauce for vegetarians or just a substitute in the form of soy sauce.
Klamato is also not suitable for vegetarians.It contains shellfish juice.