Michelada

By Paul Wilson

Michelada
Big night? The michelada will come to your rescue.

Essentially a spicy bloody mary made with beer, this drink is bound to get you going. Made with chilli, lime and hot sauce – just to name a few ingredients – and garnished with a radish, this is a pick-me-up, morning-after drink. It’s topped with Mexican beer, with the rest of the beer offered as a chaser.

Serves 1

1 teaspoon sea salt
1 teaspoon chilli powder
1 lime wedge
60 ml (2 fl oz/¼ cup) tomato juice
30 ml (1 fl oz) freshly squeezed lime juice
1 teaspoon worcestershire sauce
dash of hot sauce
pinch of ground cumin
pinch of freshly ground black pepper
pinch of celery salt
1 small chilled bottle of Mexican beer
1 radish, sliced, to garnish

To coat the rim of the glass, combine the salt and chilli powder and sprinkle over a small plate to roughly cover. Run the lime wedge around the rim of a tall beer glass and dip the rim into the spiced salt.

Combine the tomato juice, lime juice and worcestershire sauce in the glass and stir to combine. Add hot sauce, cumin, pepper and celery salt, to taste. Top up with beer and garnish with radish slices.

This is an edited extract from Taqueria by Paul Wilson published by Hardie Grant Books RRP $40 and is available in stores nationally.

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