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Michelada Recipe

Michelada
Difficulty: Easy | Total Time: | Makes: 2 drinks

There are several variations on this beertail, which is based on beer and lime juice. The version here is also known as a Michelada Cubana south of the border. With a flavor that’s sort of a mix between A.1. steak sauce and a Bloody Mary, our beer cocktail is an acquired taste—but one we think worth acquiring.

What to buy: Maggi is a dark liquid seasoning that’s reminiscent of soy sauce but doesn’t contain soy. It can be found at Asian and Latin markets. If you can’t find it, substitute soy sauce.

Game plan: For a slacker solution, go to the store and buy yourself a pack of one of the various cerveza preparadas that are marketed by the big beer companies.

This recipe was featured as part of our Super Bowl for a Crowd menu.

INGREDIENTS
  • Salt, for rimming the glasses
  • 1/4 cup freshly squeezed lime juice (from about 2 medium limes), rinds reserved
  • Ice
  • 1 1/2 cups light Mexican beer, such as Corona
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce, such as Tabasco
  • 1 teaspoon Maggi or soy sauce
  • Freshly ground black pepper, for garnish
INSTRUCTIONS
  1. Place enough salt in a wide, shallow dish to cover the bottom. Rub the rims of two glasses with the reserved lime rinds and dip the glasses into the salt. Fill the glasses with ice and set aside.
  2. Place the lime juice, beer, Worcestershire sauce, hot sauce, and Maggi or soy sauce in a pitcher and mix to combine. Pour into the prepared glasses, top with a few grinds of pepper, and serve.