How to Make a Michelada
Cut one lime in half., Use one half of the lime to juice the rim., Place the rim of the glass in your salt tray., Fill the empty salted glass with ice., Put each half of the lime into the hand-juicer and squeeze so that the juice is over the ice...
Step-by-Step Guide
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Step 1: Cut one lime in half.
Use a clean knife and cutting board. -
Step 2: Use one half of the lime to juice the rim.
Make sure the glass is cold beforehand, so the salt sticks to it. , Gently, but firmly, press the rim into the salt, turning the glass so the salt builds up on the rim.
Try to do this as evenly as possible for presentation's sake.
If you don't have a salt try, grab a small plate.
You don't have to throw out the salt if you're concerned about waste. , Though the glass is cold and the beer can be drank without ice, it adds life to your drink and makes the taste crisper and cleaner. , If you don't have a hand-juicer, go mano-a-mano with the limes and squeeze as much juice as you can over the ice, watching for seeds that pop out. , Don't go overboard
-- these additions are pretty powerful.
If you have a more delicate palate, you'll want to go light on the Tabasco sauce
-- even a couple of drops can be quite the kicker. , Any of the better Mexican varieties are the best for this cocktail.
Traditionally, with this version, you'll want a light beer, like Corona. , Or you'll get one mouthful of beer and one mouthful of Tabasco and lime
-- not a pretty sight! -
Step 3: Place the rim of the glass in your salt tray.
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Step 4: Fill the empty salted glass with ice.
-
Step 5: Put each half of the lime into the hand-juicer and squeeze so that the juice is over the ice.
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Step 6: Add Clamato and sauces to taste.
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Step 7: Pour the beer into the glass
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Step 8: over the ice
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Step 9: lime juice
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Step 10: and sauces.
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Step 11: Stir well with a long spoon.
Detailed Guide
Use a clean knife and cutting board.
Make sure the glass is cold beforehand, so the salt sticks to it. , Gently, but firmly, press the rim into the salt, turning the glass so the salt builds up on the rim.
Try to do this as evenly as possible for presentation's sake.
If you don't have a salt try, grab a small plate.
You don't have to throw out the salt if you're concerned about waste. , Though the glass is cold and the beer can be drank without ice, it adds life to your drink and makes the taste crisper and cleaner. , If you don't have a hand-juicer, go mano-a-mano with the limes and squeeze as much juice as you can over the ice, watching for seeds that pop out. , Don't go overboard
-- these additions are pretty powerful.
If you have a more delicate palate, you'll want to go light on the Tabasco sauce
-- even a couple of drops can be quite the kicker. , Any of the better Mexican varieties are the best for this cocktail.
Traditionally, with this version, you'll want a light beer, like Corona. , Or you'll get one mouthful of beer and one mouthful of Tabasco and lime
-- not a pretty sight!
About the Author
Zachary Myers
Brings years of experience writing about cooking and related subjects.
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