How to Make a Perfect Michelada Beer?

 The Perfect Michelada Drink Recipe

Perhaps this weekend you're setting aside the French toast or pancakes and indulging in Huevos Rancheros or Chiliquiles in honor of Cinco de Maya. Or perhaps as spring sets in and the wind blow a little warmer you're envisioning yourself somewhere beachside? Either way, you might want to reconsider your brunch drink of choice and try a Michelada. You might have heard of them before, but do you really know what one is?

South of the border some would consider it to be superior to the Bloody Mary, while still being a true variation. Micheladas are, traditionally speaking, beer, tomato or Clamato juice, with hot sauce, lime, and salt. Like in a bloody Mary the tomato juice serves as the mixer, truly blending well with the carbonation of the beer, the acid of the lime, and the brine of the salt. Not to mention, tomatoes naturally lend themselves kindly to the introduction of the heat of any kind making it not just a beer cocktail, but one that is balanced by all the basic elements: sour, spicy and savory.

Some believe the name Michelada comes from the Mexican slang phrase, "Mi chela helada" which translates to "my cold beer." Regardless of the name's origin it can be rest assured that, should you venture to our southern neighbor, you will see Micheladas beneath most beachside cabanas and in the hands of locals. Different parts of Mexico will prepare the drink differently, each region having their own version of the classic. Some places specifically serve Chaladas, which omit the tomato juice. Some will just be salt and lime. Make sure you ask how your specific bar prepares the drink when you place your order.

Like the Bloody Mary, and the Red Eye (consisting of beer, tomato juice, and an egg,) the Michelada is known for lessening the symptoms of a hangover. Though it may not be a proven fact, you will be hard-pressed to find someone that does not believe in its hair-of-the-dog-like abilities. Despite its morning rescues, the Michelada makes appearances all day long when you're visiting Mexico, as it is just as delicious in the afternoon with a good torta, or in the evening with a good mole.

Beer producers have begun recently to distribute beers containing all the ingredients for a michelada included. The problem is that this limits the specific beer you can choose for your michelada, as only a few manufacturers actually produce these beers. I prefer to make my micheladas with my favorite beer.

1. Michelada Recipe

Ingredients:

1- 12oz beer (any Mexican beer of choice)

2- Dashes Soy Sauce

2- Dashes of Worcestershire Sauce

2- Dashes of Tabasco

1- Tablespoon Chili Powder

2- Key Limes Juiced

1- Cup of Clamato Juice (optional)

Salt

Ice

preparation:

In order to make a michelada, first salt the rim of your glass. Wet the rim or run a lime around it. Then dip it in salt.

Fill with ice and pour in tomato or Clamato juice. You can adjust the amount preferred to taste. Add your spices including celery salt, pepper and onion powder to taste. Finish your michelada by adding Worcestershire sauce, hot sauce, and lime juice and stir gently.

Another great option is to try a fresh, ready-made. These take the guesswork out of figuring out ideal ratios of ingredients and cut the time required to create a michelada. All you do is mix with beer and enjoy it.

Pour your favorite beer over the mixture or michelada mix. Stir your michelada lightly. Put a sliced lime on the rim if you would like, or put in a little extra over the top. Now sit back and enjoy your cool, refreshing Michelada!!

To make the ideal, refreshing michelada every time, try a bottle of Moreneau's Michelada Mix. It is by far my favorite.  Moreneau's is unlike any other michelada mixes because it has tomato juice in the mix for a much richer flavor. Instead of wasting time estimating the right amounts of each ingredient, you just add your favorite beer and enjoy your michelada.