Micheladas have been around for decades in Mexico and have been especially popular in the Northern areas of Mexico. The Michelada stemmed from the usual practice of adding a squeeze of lime and a dash of salt to a beer, but then expanded to include a variety of savory ingredients including the traditional Maggi Sauce. Maggi Sauce is often replaced with a combination of soy sauce and Worchestshire sauce. Now there are as many recipes as there are bartenders. Here is a simple recipe for this beer cocktail including the more popular ingredients and suggestions for other variations.
- 1 ice cold Mexican beer (dark is better)
- coarse salt (for the rim)
- 1/4 cup fresh lime juice
- 1-2 dashes of hot chile sauce (such as Tabasco, Tapatio or Cholula)
- 1 dashes of soy sauce
- 1 dashes Worchestshire sauce
- beer mug or large glass (chilled if possible)
- lime wedge for garnish
Salt the rim of the glass by wetting the edge with some of the lime juice then dipping it into a plate with salt on it. Now fill the glass about half way with ice and pour in the lime juice, chile sauce, soy sauce and worchestshire sauce. Mix with a spoon then slowly pour in the beer to the top of the glass. Push the lime wedge onto the edge and serve immediatley. When you have a few drinks, pour the remaining beer into the cocktail.
- A dash of Maggi Sauce
- A pinch of black pepper.
- 1-2 pinches of all-purpose meat seasoning.
- A pinch of celery salt
- Do not salt the rim, instead add 1-2 pinches of salt to the cocktail.
- A sprinkle of Pico de Gallo seasoning.