1 lime wedge
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Kosher salt, to taste
1 oz. fresh lime juice
1/2 tsp. worcestershire
1/8 tsp. freshly ground black pepper
5 dashes Tabasco
1 12 oz. bottle or can of Mexican beer (I used Dos Equis Lager)
Rub a lime wedge around the rim of a pint glass; dip rim in salt. Add lime juice, worcestershire, pepper, and Tabasco; fill glass with ice and beer.
Mix tip: To get the flavor of the one I tried in Austin I experimented with my salt mixture for the rim. Mix 2 tsp Twang brand Lime Beer salt (found in the drink mix section) and 1/2 tsp Cayenne pepper.
I also tried the Budweiser & Clamato Chelada and the Budlight & Clamato Chelada ($3, 24 oz can) to see how closely these concoctions came to the drink I adore. The major difference (and one you have to like) is the addition of the tomato juice. This canned version is more like a drink called a Red Beer than any Michelada I’ve tried before. The better of the two was the light version as the other had an after taste that was unpleasant at best. Stick with the recipe above and you’ll become a fast fan of this refreshing drink.
Photos: Heather Witherspoon