I’ve become obsessed with Micheladas this summer. Anyone have a good recipe?
http://www.kindredcocktails.com/cocktail/a-beer-and-a-smoke
edit: added a recipe attributed to the great Jim Meehan which might be more accurate, but play around:
https://www.starchefs.com/features/mixology/beer-cocktails/html/recipe-beer-smoke-jim-meehan.shtml
and get some of Louis’s Celery Bitters.
Pro-Found!!
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.
Mark, this recipe popped up on my FB feed a bit ago. Kinda like the sound of it (and it has your Tajín rim to boot).
My micheladas are far from profound but they’ve always had Worcestershire sauce, a little hot sauce, limes and lime juice and a slightly salted rim.
Already you’ve improved on mine with the Tajin 
I’ve not had one with mezcal or any liquor but to me that would not improve the drink
Scott
Now I’m intrigued cause both the Rick Bayless “recipe” and one from chow hound include Maggi sauce which I’ve not tried but will need to track down.
The last two for this link sound interesting if not particularly authentic
http://luckypeach.com/recipes/collections/michelada/
Scott
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.
Came here to post these as well. Tajin makes everything better btw.
Going to try again tonight, using Maggi and maybe some Ancho Reyes Liqueur. Will report back.
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.
That stuff is amazing.
Jorge,
You are probably right, but cocktail obsessives obsess.
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.
Which Cholula though?
9 ingredients is a bit much for simple lol
A couple recipes in this book. The hot drinks were photographed in my house.
https://www.amazon.com/Cocktails-Tap-Mixing-Spirits-Beer/dp/1617691429
I cheated and simplified by not making the mix.
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.
Had to improvise while staying in Paris.
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
Makes a damn fine Parisian Michelada.