OC Edwards Co
The "Saturday" Michelada
Once you have a hand-mixed michelada, a deep-flavored cerveza preparada made with beer, lime juice and a 'sauce', it puts any pre-mixed or half-hearted attempts to shame. The better news is that its not overly complex, uses items you more than likely have around the house, and is hard to screw up.
INGREDIENTS: serves two small/tasting portions or one large
1.5 to 2 cups Clamato, Tomato Juice or specialty mix, as shown
3/4 of a bottle of light Mexican beer, we used Corona Extra tonight
Worcestershire Sauce, three shakes
Soy Sauce, two shakes
Tabasco, three shakes, or, to taste
2 Limes - juice and thin wedges
Ice, if preferred
In a larger glass than what your serving with, mix a handful of ice, Clamato, Worcestershire sauce, soy sauce, Tabasco and a squeeze of lime. Mix and stir to get chill in the glass.
With your serving glass, dip the lip into your mix and wet the rim (maybe my new fun phrase): run the lip through a plate of Tajin to rim the glass.
To your preference, you can strain the ice to your serving glass, or, like us, we enjoy the additional ice on a hot day. On your pour, keep 1/2 of the glass empty!
Pour the beer over the top of your pour - it will pull up the mix with it. (Plus, we don't like to mix once the beer is in.)
Garnish with a lime slice, a small spoonful of diced pimento to float on the top. We like a dash of black pepper on the top.
This is a substantial drink, not meant as an after-dinner affair! Like the Bloody Mary, this is a hearty pre-meal drink that we enjoy on hot Saturday afternoons when barbecuing with family. For those that don't want the alcohol, omit it the beer for a virgin version. Say that twelve times fast!