FOR THE MICHELADAS
12 ounces light Mexican beer Corona is good, as is Sol, Tecate or Modelo
12 ounces Clamato juice (or use tomato juice)
1/4 cup freshly saqueezed lime juice rinds reserved
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (or Maggi sauce)
2 teaspoons hot sauce
FOR THE RIM
1 teaspoon chili powder or Tajin seasoning for rimming the glass
Salt for rimming the glasses
Lime wedges for garnish if desired
Place enough salt and Tajin seasoning or chili powder in a wide, shallow dish to cover the bottom.
Rub the rims of two glasses with the lime wedges (or use the reserved lime rinds) and dip them into the spicy salt mixture.
Fill the glasses with ice and set aside.
Divide the Worcestershire sauce, soy sauce hot sauce, lime juice, beer and Clamato juice into each glass. Mix well.
Garnish with a lime wedge.
You don’t have to mix your Micheladas. You can pour everything but the beer in first, then top with beer and serve them up. Let your guests mix as desired. Also, you can make a Michelada with tomato juice or Clamato juice.
Heat Factor: Medium. Classic Michelads are a quite a bit spicy. You can tone them down by using less hot sauce. Bring up the zest and heat factor with extra hot sauce, a hotter hot sauce, or swirl in some spicy chili powder, like cayenne. Extra spicy for me, please!