Micheladas are great for a hot afternoon or the morning after a big night out. The tomato juice helps calm that riotous stomach and provides vital nutrients while the beer satisfies that lingering alcohol craving.
A michelada is simply Clamato, lime juice, salt, pepper and hot sauce. How do you improve on such a simple and fulfilling recipe?
First, look at the ingredients on the Clamato bottle. It’s basically tomato juice, clam juice and a bunch of preservatives. And corn syrup, because, well, it’s in everything you eat anyway.
Let’s get the ingredients to their most basic and I guarantee you the taste will improve immensely.
One complaint I sometimes get (especially when offering this drink to the novices) is the clam juice. Many will simply not come near it. In my recipe, you can omit it if you want (but you shouldn’t).
You will need:
Tomato juice (big can. Cheap!)
Clam juice (tiny bottle, you only use a small amount, to taste)
Limes (Mexican key limes. The little ones)
Jugo Maggi (it’s like Worcestershire or soy sauce, but better. Find it in your Mexican market)
Plenty of ice
Salt (coarse, preferably kosher)
Hot sauce (Valentina is great. Of the more vinegarey of the rest, like Tabasco or Cholula, use less).
Salt the rim of a pint glass or a beer mug and fill it halfway with big ice cubes. Pour tomato juice to the halfway point as well. Add half a shot of clam juice (or to taste). Squeeze the juice of one lime, add a pinch of salt, couple of grinds of the pepper mill, a few squirts of the Maggi “juice” and as much hot sauce as you like. Top with your favorite Mexican beer and stir to combine.
Some people like to refill the mug with the remaining beer as they drink it but I’d rather make a fresh one.