For a spicy twist on your summer drink list, the Mexican beverage michelada is a perfect combination of savory and hot. Maxwell Tucker, 22-year-old son of Evansville Living owners Kristen and Todd Tucker, considers himself a cocktail enthusiast and loves to experiment with different recipes. Recently, he has concocted his own version of the well-known cocktail.
“Micheladas are one of the most versatile cocktails; there are near endless possible variations and preparations. One of my favorite inclusions is shrimp as garnish,” says Maxwell.
Comparable to a bloody mary, the flavor of this drink comes from the sauces and Clamato juice. Micheladas have many differentiations, and you can adjust or substitute the ingredients to fit your taste.
• 12 ounces Clamato juice or tomato juice
• 2 dashes of Worcestershire sauce
• 2 to 4 dashes of Valentina hot sauce
(or any Mexican hot sauce)
• 12 ounces of Mexican beer
(Modelo or Corona)
• 1 lime
• Soy sauce (optional)
• Optional garnishes: shrimp, celery,
cocktail pickles, cocktail onions
Ingredients for the rim:
• 2 tablespoons chamoy sauce
• 2 tablespoons Tajín seasoning
• 1 tablespoon salt
Pour the chamoy and Tajín seasonings onto 2 separate small shallow plates. Liberally dip the the rim edge of the glass in the chamoy and then coat it heavily with the Tajín seasoning.
Fill the glass with ice. Fill the glass with lime juice from 1 whole lime, Worcestershire sauce, hot sauce, Clamato, and beer.Mix well. Add garnish and enjoy!