Frozen Michelada Recipes

MICHELADA

Steps:

• Stir together the salt and lime zest in a small saucer. Rub the cut side of a lime half over the rim of 2 pint glasses. Dip the rims in the lime salt to coat.
• Fill the glasses two-thirds full with ice. Squeeze the halved limes over the ice and drop the rinds into the glasses. Divide the tomato juice, chipotle peppers and lager between the glasses. Stir the mixture and serve immediately. Add football-carved limes for garnish if using.

MICHELADA

Steps:

• Combine the lime juice, Worcestershire sauce, hot sauce and a pinch of salt in a tall glass. Fill the glass halfway with ice, then pour in the beer and stir. Serve with a lime wedge.
• Hot:
• This beer cocktail calls for any kind of hot sauce, so choose your favorite. We like Cholula and Valentina.
• Hotter:
• Mix equal parts kosher salt and chipotle chile powder. Moisten the rim of the glass with a lime wedge, then dip in the chile salt. Mix in the michelada as directed.
• Hottest:
• Rim the glass with chile salt (see above). Muddle 1 or 2 thin slices serrano chile pepper with the lime juice in the glass, then mix in the remaining ingredients as directed.

MICHELADA

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.