Thanks, Yaacov. That looks pretty tasty. I think I’ll substitute Tajin seasoning for the rim.
I’m also looking for a spice mix to use as a base. Most places around here use some sort of juice blend (Clamato, tomato juice, and/or bloody mary mix). My usual hole in the wall Oaxacan restaurant makes their own spice blend that they mix with water, rather than juice, but they won’t give anyone the recipe.
I love mezcal, but it didn’t work for me (I tried it tonight). Worcestershire, Cholula, juice of one lime, Tajin, fresh pepper, 1oz Finest Call Bloody Mary mix, 1/2 oz Clamato, 1oz Bruxo No. 1 Mezcal, and Lagunitas Pils.
Don’t laugh at the Finest Call mix. They use it along with Clamato, Tabasco, and Tajin at Dodger Stadium (and a 24oz beer). It is a disgustingly good ball game beverage.
I still like mezcal best on its own from a clay copita.
Woah, Ancho Reyes?!?!?!? That’s some high-brow stuff man! I think you’re losing the essence of a Michelada; a refreshing, salty quaffer for the common Mejican worker.
Agree…I substitute 1/2 of the Vermouth portion in a Manhattan with Ancho Reyes for a lovely kick. Also finish it off with Bittermen’s Xocolatl Mole bitters.
Jorge is right. Simple is better. Tajin rim. Couple of strong shakes each Worcestershire, Maggi, Cholula, and Tajin, juice of one lime, fresh ground black pepper, 2 oz bloody mary mix, Mexican lager, and ice.
Mix 4 parts lager with 1 part Clamato with a dash of hot sauce and pour directly into toilet. I kid of course, you wouldn’t want that stuff in the water supply.
2 oz jus de tomate et piment d’Espelette from La Grande Epicerie de Paris
4 shakes Worcestershire sauce
4 shakes Tabasco
4 shakes Maggi Arome
4 shakes Tabasco salt
Juice of 1/2 lemon
Juice of 1/2 lime
1 33cl Kronenbourg 1664
Ice