For a spruced up version, try adding a pinch of celery salt, cayenne pepper or smoky paprika, or even a splash or two of Clamato juice!
1 ozlime juice
3 dash(es)tabasco (or any hot sauce)
3 dash(es)low-sodium soy sauce
2 dash(es)worcestershire sauce
1 or 2 ptsalt
1 pinchblack pepper
12 ozmexican beer (i use corona)
1lime slice or lime wedge, for garnish (optional)
How to Make Michelada
- Chill a pint glass in the freezer for about 10 to 15 minutes.
- Fill the pint glass halfway with ice.
- Add lime juice, hot sauce, soy sauce, Worcestershire sauce, salt and black pepper to the glass, and stir until well blended. Slowly top it off with the beer. (Pouring the beer gradually and slowly helps to reduce the foam that often forms once the beer mixes with the salt.)
- Garnish with a slice of lime, and serve immediately.