May
29
2009
By
Francine Maroukian
for Valet.
 

The drink was allegedly invented by revolutionary general Don Augusto Michel who enjoyed his beer with lime juice, salt and hot sauce, over ice.

Anatomy of a Classic:
The Michelada

by Delane McCoy, of the Stoneleigh, Dallas, TX

Loosely translated, michelada means "my frozen beer,'" and the recipe varies from bar to bar. My version goes like this: Dip the rim of a pint glass in fresh lime juice and then coarse salt. Fill with ice cubes, add the juice of two key limes, a dash of Tabasco, Lea & Perrins Worcestershire Sauce and Maggi Jugo Sazonador (a rich seasoning sauce often used in gravy as a substitute for meat extract; it's like a soy sauce without the soy). Play around with these last three—changing them according to your taste.

Sprinkle in some sea salt and fill the glass with a good Mexican beer topped with a bit of fresh cracked pepper. Finish the drink with a lime garnish. The Baja California brew Cerveza Tecate works well because it is light but full, with a good flavor profile for this mix. Some people add a shot or two of Clamato or tomato juice and garnish with a cocktail shrimp; it's a little like drinking a shrimp cocktail. For even more added kick, float a shot of your favorite tequila on top.

 

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