Micheladas are my Green Eggs and Ham. For years I insisted they must be gross and wondered loudly and snobbily why anyone would adulterate delicious beer with Clamato. Luckily, our friend Neto came by one day with all the fixings and crafted one of these delicious drinks in our kitchen. One sip was all it took to make me realize the horrible error of my ways.
How could I have waited so long?!
Michelada is one of the most refreshing drinks. Fizzy, tangy and umami it’s the perfect drink to recover from a big night or to slowly ease into a lazy weekend. While I’ve enjoyed lots of fantastic micheladas since that fateful day in our kitchen – it’s my new favorite brunch drink (sorry, mimosa), Neto’s original remains my favorite.
Give this drink a try if you’re not already a michelada fan.
- 1/2 lime
- 1/2 c Clamato
- 5 dashes Maggi Jugo
- 5 dashes Worcestershire Sauce
- Tobasco or other hot sauce, to taste
- 1 12-oz bottle Pacifico or other Mexican beer
Spread salt in a saucer.
Rub the lime over the top of the glass and press the rim into the salt.
Squeeze the lime into the glass and add clamato, jugo, worcestershire, and tobasco. Stir to combine and adjust seasoning to taste, as needed.
Fill the glass with ice and top with Pacifico.
Serve with remaining bear on the side.