According to Wikipedia, a michelada is a Mexican cerveza preparada made with beer, lime juice, and assorted sauces, spices, and peppers.
It’s traditionally served in a chilled, salt-rimmed glass. Some people in Mexico believe micheladas are a good remedy for hangovers.
All of that sounds good to me!
I used to love bloody marys, until an incident at the movies back-in-the-day has prevented me from drinking them… until now… or at least this version of a bloody mary, michelada, Mexican red beer thing.
It reminds me of a bloody mary and it’s made of similar ingredients.
The taste, though, is different than a bloody mary and probably the reason that I am able to drink this and still cannot stomach a regular bloody mary.
I originally heard of a michelada from my husband. He had gone on a trip and while waiting in the airport for the flight he was in the bar, of course, and saw someone order a michelada.
He was intrigued and decided to order one for himself.
He loved the drink but not the price, $8 for just one. When he came home from the trip he told me about it and we tried to replicate the recipe here at home.
I have to say, I think we did a pretty great job of replication and if not then this drink still tastes amazing and I’ll drink it any day.
Michelada – Mexican Red Beer
- 2 Mexican beers
- 1 cup tomato juice
- 1/4 cup lime juice
- 1 tsp worcestershire sauce
- 2 tsp tabasco sauce
- 1 tsp Maggi Seasoning
- lime wedges
- salt for glass rim
- Add all ingredients into a pitcher and stir gently until combined.
- Add salt to shallow dish. Rub rims of pint glass with lime wedge and dip in salt mixture. Fill glass with ice, add michelada mixture, and garnish with lime wedge.
- Serve immediately.