Simple Michelada Recipe

South of the border that some consider it superior to the Bloody Mary, without ceasing to be a variation of truth. Micheladas are traditionally speaking, beer, tomato juice or Clamato, hot sauce, lemon and salt. As in a bloody Mary tomato juice is used as the mixer, mixing well with truly carbonation of beer, lime acid and salt brine. Not to mention, tomatoes, naturally lend themselves nicely to the introduction of heat of any kind so it is not just a cocktail of beer, but that is offset by all the basics: bitter, spicy and salty.

Some believe that the michelada name comes from the Mexican slang phrase, "My chela freeze", which translates as "my cold beer." Whatever the origin of the name can be sure that, if you venture to our southern neighbor micheladas see below most of the huts by the beach and in the hands of the premises. The different parts of Mexico prepares the drink differently, each region has its own version of the classic. Some places serve Chaladas specifically, that omit the tomato juice. Some will only be salt and lemon. Be sure to ask how concrete bar prepares the drink when you place your order.Read More