I had my first michelada a couple of months ago at a Mexican restaurant here in San Diego, and I’ve been dying to have them on an hourly basis ever since. The one that I had featured a spicy salt mixture around the rim, and I have yet to find a recipe on the internet that does the same. So my plan is to make up my own, which will likely be a combination of cayenne and chili powders with sugar and salt. I may even wander into Chinese 5 Spice territory - I don’t know - things could just go off tha hook and I’ll have to update you from my jail cell.
Recipe and photo from finecooking.com.
1/2 small lime
1 12-fl.-oz. bottle light lager, such as Corona or Modelo Especial, chilled
2 dashes Worchestershire sauce
2 dashes soy sauce
2 dashes hot pepper sauce, such as Cholula or Tabasco
Freshly cracked black pepper
Pour 2 Tbs. salt into a small, wide dish. Wet the rim of a chilled pint glass with the lime. Dip the rim into the salt, margarita-style. Fill the glass with ice and squeeze the lime over the ice. Fill the glass with beer and then add the Worchestershire, soy, and hot sauce. Give a pepper mill a single twist over the ice. Stir gently until the drink takes on a uniform color. Serve immediately, with the remaining beer on the side for adding to the glass as you empty it. By the time you’ve finished, the heat of the drink will have subsided and you’ll be ready for another.
edit to include source details:
photo: Scott Phillips
From Fine Cooking 100, pp. 33
July 9, 2009