MICHELADA

I judge a Mexican restaurant on a few fronts, one of them being their Micheladas.

In Texas it’s pretty east to find a great Michelada, in the Midwest… well, not so much. No worries though, this recipe is fantastic and easy to make at home! This Mexican beer cocktail is kind of like a Bloody Mary, but I personally like these better. They are so good with brunch, lunch, the morning after a long night… It’s easy to customize your spice level, just like a bloody.

Y’all let me know what you think!

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Michelada

Servings: 1

Ingredients

• 3–4 oz Bloody Mary Mix (Zing Zang)
• 3–4 dashes Worcestershire
• Juice of 1/2 lime
• Mexican Beer of choice (Dos Equis, Modelo, etc.)
• Garnish with a lime wedge and salted rim if desired.
• For a spicier drink add a few dashes of Tabasco or Tapatio.

Instructions

1. Pour your tomato juice, worcestershire and lime juiced over ice.
2. Then top with beer of your choice and serve them up.
3. You can mix as desired, if you have a glass large enough the full beer will likely fit, but I usually add my remaining beer as I drink it down.
4. Add more or less tomato to taste.

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