Michelada
1 serving
5 minutes
Michelada is an iconic refreshing cocktail from Mexican cuisine, perfect for hot days. Its history dates back to the 20th century when locals began experimenting with beer, adding new flavors with spices and juices. This drink combines the spiciness of Tabasco, the depth of Worcestershire sauce, and the freshness of lime, creating a harmony of flavors. Cold beer meets tomato juice and spicy black salt, offering a tangy and pleasant heat. A glass rimmed with a mixture of salt and chili adds extra flavor texture. Michelada is traditionally served with ice and lime to enhance its refreshing effect. It’s not just a drink – it’s true pleasure reflecting the vibrancy and passion of Mexican culture.
1
Prepare the ingredients. Chill the beer. Lightly grind black salt and chili flakes in a mortar or coffee grinder.
- Beer: 300 ml
- Kala namak (black salt): 1 teaspoon
- Chili flakes: 1 teaspoon
2
Rub the rim of a 0.5 L beer glass with a lime wedge.
- Lime: 1 piece
3
Dip the rim of the glass in a mixture of salt and chili to fully coat it with spices.
- Kala namak (black salt): 1 teaspoon
- Chili flakes: 1 teaspoon
4
Pour ice into the glass.
5
Pour tomato juice into a glass. If the tomato juice is unsalted, you can add a pinch of salt to the glass.
- Tomato juice: 100 ml
- Kala namak (black salt): 1 teaspoon
6
Add lime juice, Worcestershire sauce, and Tabasco sauce.
- Lime: 1 piece
- Worcestershire sauce: 0.5 teaspoon
- Tabasco sauce: 0.5 teaspoon
7
Mix well.
8
Pour beer into the glass.
- Beer: 300 ml
9
Garnish with a slice of lime.
- Lime: 1 piece
10
Serve michelada on a hot summer day.