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by Sarah Shatz
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by TheFlyingFoodie
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by TheFlyingFoodie
A&M's Testing Notes:
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lime wedges, for garnish
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celery salt or plain salt, for garnish
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1
6oz can tomato juice
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2
limes, juiced (about 1/3 cup juice)
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1/4 teaspoon
celery salt
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1 teaspoon
Worcestershire sauce
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1/4 -1/2 teaspoon
Tabasco or preferred hot sauce
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2
12oz bottles or cans of beer (Modelo is ideal)
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several handfuls of ice cubes
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Prepare the glasses: rub the rims of four tall glasses with the lime wedges then coat the rims with either celery or plain salt.
Ask the hotline about this step!In a bowl or measuring cup, combine the tomato juice, lime juice, celery salt, Worcestershire and Tabasco (or desired hot sauce) and mix well. Adjust seasoning to taste.
Ask the hotline about this step!Add a handful of ice to each of the prepared glasses, then divide the tomato juice mixture between them (each should have approximately 4 tbsp/60ml of juice). Top up the glasses with half a bottle of beer each, then garnish with a lime wedge.
Ask the hotline about this step!Oh, this was go-o-o-d... As good at the best Michelada I've had in a restaurant. I understand the hub-bub of 'not original' but, good is good... I used a coarse Hawaiian smoked red salt, combined with Portillo's Chicago hot dog salt for the rim, and Cholula for the hot sauce. Then, as I drink it down, a little more beer... a little more juice... Winner!
try adding less tabasco and instead, add white pepper to substitute. The best micheladas have the simplest recipes: 3 parts beer to 1 1/2 parts tomato juice mixture. The tomato juice mix should be simple: hot tomato juice (if you can get it), mix 3 parts tomato juice with 1 part lime juice, add salt and white pepper to taste. If you cant get hot juice, add tabasco to make it spicy. You can add about 1 tsp worcestershire sauce, but i dont really think it needs it! ENJOY
A pretty harsh, and unwarranted, accusation gregp. As the wiki link you've provided states, there are many variations of this popular regional cocktail (just like the bloody mary, margerita etc), but the key to great tasting classics are the right measurements and proportions of the given ingredients. I came up with this particular recipe after much enjoyable experimentation and tweaking this summer and if it works for others as it did for me, that's all I could hope for. Cheers! TFFÂ
I vote this recipe, it's great...if you have botana souce (tradicional from mexico) would be perfect!...and I prefer without ice!
At food52, we're looking for excellent recipes -- whether they're wildly inventive or great versions of basics that we think everyone would love. We understand that you may not always agree with our picks, and we always like to hear which recipes you would have chosen, but we do a lot of testing before we decide. This cocktail was delicious, plain and simple.
I made it for a family function and they all liked it second time i tryed without Worcestershire sauce I like without Worcestershire
I just watched Michael Chiarello make these on his Food Network show the other week. Hmmm...originality??? Having said that, I am sure these are delicious.
Chiarello very well could have seen your recipe on Food52, although I think it is more likely that he just featured it because, as you said in your recipe intro, it's a popular drink in certain parts of the country. I did not mean to suggest you took his recipe; I just thought it was an interesting thing that people might want to check out - the recipes are different. I apologize if I gave a different impression. Your recipe for Michelada's is fantastic - made some last night - tasty! Do I think it is the most original of all the submissions? No. But I think that is okay because Food52 never states that they are looking for completely NEW food concepts, they just want the best version of a recipe for whatever category they set. And you did just that! So, keep up the good work. And, by the way, congratulations for making it to the top two. I voted for your drink!
Wow, I am shocked this was chosen. Don't get me wrong, this is a great WELL KNOWN beer cocktail, but it had to be one of the least original submissions. The Flying Foodie even says as much in the description, "every bar in town served them". A quick google search of michelada will give you endless hits including a full wikipedia article (http://en.wikipedia.org/wiki/Michelada). So much for rewarding creativity, not even to mention plagiarism (sorry, using celery salt doesn't cut it for me).
Agreed. Strange choice by A&M, made stranger by their description "The recipe that inspired the Beer Cocktail contest theme, this Michelada is great..." With all the creative and original submissions, this pick is definitely a bit of a surprise.
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
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The tools of the trade.
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The Worcestershire sauce adds a nice savory note.
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Running a lime (or lemon) around the edge of the glass makes for an elegant (and tasty) presentation.
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Celery salt is both the rim and in the drink, is a grossly underutilized spice.
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Yes, it's a nun bottle opener. It's what we had. It's fine.
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Careful not to ruin the carefully made rim!
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I made these for a holiday bbq yesterday and they are fabulous! I'd never had one before and now may prefer them to their big sister Mary. So refreshing, perfect for hot summer afternoons/evenings. Will be making again and again. Thanks for a great recipe.