The michelada is summer 2013 obsession of mine. Why have a beer when you can transform it into a spicy, refreshing, healthy (yeah right) michelada at the shake of a tabasco bottle.
As a lot of my Mexican obsessions seem to be, this was inspired by Brixton. Casa Morita to be exact, a friendly little restaurant in the village, serving up delicious authentic Mexican market food at reasonable prices. Just up my street, literally.
So, back to the Michelada…think bloody mary but with beer. Yes.
Seemingly millions of ways to drink a michelada, here is one easy and good way to do it!
Bottle of Mexican beer (for example, Sol, Corona), although I am currently drinking one made with a Becks, so I don’t think it makes a lot of difference…
Salt and pepper
- Cut your lime in half and run it around the top of a tall glass. Put some coarse salt onto a plate and put your upturned glass onto it so it makes a nice salty rim.
- Put a couple of ice cubes into the glass and pour on an inch of tomato juice.
- Splash in the Worcestershire sauce and tabasco (a bit of trial and error is required here to decide how hot you want it), and add some black pepper straight from the mill.
- Squeeze in the rest of the lime juice and top up with your beer.
- Sit back, chillax and be refreshed.