Boozy Michelada Recipes

MICHELADA

Michelada image

Provided by Food Network

Time 5m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1/4 cup kosher salt
1 teaspoon chili powder
Juice of 1 lime plus 1 lime wedge
2 cups ice
3 ounces tomato juice (1/3 cup)
4 dashes Louisiana-style hot sauce, such as Tabasco
4 dashes Worcestershire sauce
One 12-ounce chilled Mexican-style beer, such as Dos Equis Amber

Steps:

Combine the salt and chili powder on a small plate. Rub the lime wedge along the rim of a large lager beer glass, and then dip the rim into the chili salt. Fill the glass with the ice. Pour in the lime juice, tomato juice, hot sauce, Worcestershire and beer. Stir briefly to incorporate. Garnish with the lime wedge.

MICHELADA

Michelada image

Provided by Bobby Flay | Bio & Top Recipes

Categories beverage

Time 10m

Yield 1 drink

Number Of Ingredients 6

Ingredients

1 tablespoon kosher salt, to rim the glasses
1/2 teaspoon ancho chili powder
1/2 lime, juiced
2 tablespoons tomato juice
Hot sauce
1 bottle pale ale beer, chilled

Steps:

Mix the salt and chili powder together in a small dish. Rub the rim of the glass with some lime juice and then dip the rim in the salt mixture. Add the lime juice, tomato juice and a splash of hot sauce to a cocktail shaker. Add some ice cubes and the cold beer. Shake well and serve.

CRUNCHY MICHELADA

Crunchy Michelada image

Provided by Food Network

Categories beverage

Time 35m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup vegetable oil
2 corn tortillas, cut into 3/4-inch-wide strips
1/4 cup flaky sea salt, such as Maldon, plus more as needed
1 tablespoon chipotle powder
5 limes, juiced (about 4 ounces juice)
6 ounces tomato juice, V8 or Clamato
1/4 cup Mexican hot sauce, such as Cholula or Valentina
3 tablespoons Worcestershire sauce
4 radishes, finely diced into a brunoise
2 stalks celery, peeled and finely diced into a brunoise
1 Persian cucumber, peeled and finely diced into a brunoise
Large ice cubes, for serving
Six 12-ounce Mexican beers

Steps:

Add the vegetable oil to a medium saucepan and heat over medium-high heat until hot. Add the tortilla strips, in batches if needed, and fry until crisp on both sides, 3 to 5 minutes. Remove to a paper towel lined plate and season with salt.
Combine the salt and chipotle powder in a small mixing bowl and place on a flat tray or a large container lid. Set aside.
Reserve 1 tablespoon lime juice in a small dish and combine the remaining lime juice with the tomato juice, hot sauce and Worcestershire and mix well. In a small bowl, mix the diced radishes, celery and cucumber.
Dip the rims of 6 pint glasses into the lime juice, then into the salt mixture so a generous coating is on each rim.
Put a couple large cubes of ice into each glass. Evenly divide the vegetable mixture on top of the ice. Divide the hot sauce-tomato juice equally among the glasses, then top with the beer. Garnish each with two tortilla strips.

MICHELADA

Michelada image

Provided by Food Network Kitchen

Categories beverage

Time 5m

Yield 1 drink

Number Of Ingredients 6

Ingredients

1 lime, cut into quarters
Kosher salt
2 dashes Worcestershire sauce
3/4 teaspoon hot sauce
1 cup Mexican pilsner-style beer (recommended: Modelo Especial)
Ice

Steps:

Rim the outside of a tall, chilled pint glass with 1 quarter of the lime. Pour salt on a plate. Press the rim of a glass into the salt to rim the edge. Squeeze the rest of the limes into the glass. Drop the limes in the glass. Add the Worcestershire sauce and hot sauce. Fill glass with ice, add beer, and stir.

A MICHELADA FOR ALL (VEGAN AND GLUTEN FREE)

A Michelada for All (Vegan and Gluten Free) image

In my youth, a bartender in Mexico made me a michelada when he saw how hungover I was. I think he was an angel. It cured everything! I've adapted this recipe for gluten-free and vegan diets to be able to enjoy it now with my new dietary restrictions. This has been adapted from Joe's Famous Michelada on this site.

Provided by Buckwheat Queen

Categories Mexican Drinks

Time 10m

Yield 1

Number Of Ingredients 12

Ingredients

Sriracha salt as needed
½ cup ice cubes, or as needed
1 cup chilled tomato juice
1 medium lime, juiced
½ teaspoon vegan Worcestershire sauce
¼ teaspoon smoked salt
⅛ teaspoon celery seed
2 dashes aromatic bitters (such as Angostura®)
⅛ teaspoon coarsely ground black pepper
1 dash hot pepper sauce (such as Tabasco®), or to taste
1 pinch habanero powder
1 cup gluten-free beer

Steps:

Dip the rim of a chilled, 1-pint mug into Sriracha salt and fill 1/4 full with ice cubes.
Place 2 ice cubes in a cocktail mixer with tomato juice, lime juice, Worcestershire sauce, smoked salt, celery seed, bitters, black pepper, hot pepper sauce, and habanero powder; shake well.
Pour tomato cocktail mixture into the mug and top up with beer; stir gently to combine. As you drink, top up your mug with more beer.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 26.9 g, Fat 0.3 g, Fiber 3 g, Protein 3.7 g, Sodium 1315.8 mg, Sugar 9.8 g

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