A michelada, the necatareous combination of beer, hot sauce and lime—it’s like a lighter, more quaffable Bloody Mary.
It is delicious, brimming over with umami, highly drinkable and replenishes the salt you lost having fun in the sun all day.
Enough talking, how do I make one right now?
Glad you asked. To make two of these drinks, you’ll need
3 lime wedges, left as wedges
2 whole limes, juiced
¼ cup flaky salt (kosher salt is fine)
½ teaspoon smoked paprika or cayenne pepper (or both!)
2 cups light Mexican beer
2 teaspoons Worcestershire sauce
2 teaspoons Sriracha or your favorite hot sauce
1 teaspoon soy sauce
Freshly ground black pepper (to taste)
- Run one of the lime wedges around the rims of your two glasses.
- Blend the salt, paprika and/or cayenne in a small shallow saucer. Dip your limed glass rims into the salt mixture. Set aside.
- Combine the juice of the two limes, the beer, hot sauce, Worcestershire sauce, soy sauce and black pepper in a pitcher. Add ice and stir.
- Pour your delicious michelada into the salt-rimmed glasses you just prepped. Top with a wedge of lime. Enjoy your weekend.
Nothing a lovely cold beer can’t fix, after all.