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The Michelada Recipe


  • 1 cup Clamato juice

  • 1 tablespoon fresh lime juice

  • 1 tablespoon Tabanero hot sauce or to taste

  • Ice cubes

  • One 12-ounce bottle cerveza (that is, a pale Mexicn beer nothing dark like Modelo or Dos Equis), chilled

  • 2 lime wedges


Make the salty spicy rim (optional)
  1. On a small plate, stir together the salt and chili powder. Moisten the rim of a tall glass with the lime wedge by forcing it onto the rim and running it around the perimeter. Then dip the rim in the salt mixture to coat. Toss the lime wedge to the side for another use or discard.
Make the michelada
  1. Pour the Clamato juice, lime juice, and Tabanero sauce into a pitcher or very tall glass and stir to mix well. Divide the mixture among 2 glasses. Add enough ice cubes to each glass to fill about 2/3 full. Gradually pour in the beer and serve each with a lime wedge on the side. We think you can take it from here...although be sure to consume your michelada relatively quickly, before the ice has a chance to melt into a puddle and dilute your perfect proportions.

Happy summer!

– Chef Rham  


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