Recipe by Allan Tedford
"This recipe may sound a bit odd, but this is the best beer cocktail I have ever had. Very refreshing on a hot summer afternoon. Bet you can't drink just one. If you have sangrita, use it in place of the steak sauce."
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1 (12 fluid ounce) can or bottle
I love this recipe - just like what I had during my trips to Mexico City.
We couldn't drink just one. Between the four of us we drank 3/4 of ONE drink. This was a waste of a perfectly good beer.
This is a very interesting recipe, I am from Mexico City, and the Michelada I know is made with Maggi sauce (Jugo Maggi), hot sauce or chili powder (chile piquin), lemons and salt. It is also better if you use a very cold beer instead of ice, this way the taste of beer is stronger.
not really a michilada, and not really that good. sorry, but without any tomato-based beverage it's just a waste of beer.
I lived in Miami for years and this is the only way I drink my beer. When I'm out at the bar-I simply have the rim the glass with salt, ice, beer and two fresh lime slices on the side. A great and refreshing way to drink beer-and the beer lasts longer.
When I was in Mexico they had the lime already frozen in the glass, then the ice cubes don't water down your beer.
As someone who drinks Micheladas alot, I thought I'd try this version. Not bad. But in the future stick to the basics. Tecate Beer, Spicy Clamato, lime and salt. Then add chili to taste.
I really love beer and adventure, but I must have messed it up.
I am going to have one by someone who knows how to make them. I may try the tomato based addition as someone else mentioned was needed.
I am bummed as I had been planning on making it for about 6 months.
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