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Here’s how to make killer micheladas, also known as red beer. It’s a savory beer drink, served with ice, lime, hot sauce and tomato juice. They are super refreshing on a hot summer evening.

Here’s how to make killer michelads by Healthy Seasonal Recipes, also known as red beer. It’s a savory beer drink, served with ice, lime, hot sauce and tomato juice.

I remember the first time I ever heard about micheladas. We were down in Texas for my cousin Mariah’s wedding, and my older sister Jessie ordered one at the bar. When the bartender fixed one up without even blinking, I pricked up my ears, and looked on as he prepared the drink. Upon first inspection it seemed as if he was mixing a Bloody Mary. Sort of, there was tomato juice at least. Tabasco and Worcestershire too. But that’s where the similarities stop. It was not really like a Bloody Mary at all.

For starters, the bartender salted the rim of the glass. That in and of itself is a reason for me to have fallen in love on the spot.  But dimly I remained skeptical. It also departs from the realm of the Bloody Mary in that there was no horseradish. There was no lemon (micheladas are made with lime only.) The other glaring difference is that, when you’d expect the bottle of vodka to appear, the bartender poured in a bottle of Corona beer! (Actually it may have been a Tecate, I don’t remember because this was a long time ago.) He set the frothy red beer on the bar, gave it a stir with his long bartender spoon, and set the three quarter empty bottle of beer on the counter next to it. My sister says that the tradition of serving the remaining beer with it is du rigor for a proper michie (this is her pet name for micheladas- as she is that fond of them.)

Here’s how to make killer michelads by Healthy Seasonal Recipes, also known as red beer. They are super refreshing on a hot summer evening.

Again, as this was more than a decade ago, I am not so sure of the details, but I probably said something to the effect, “What the hell is that thing, Jessie?” Though I hate to admit when my sister is right, wiser, or knows something that I don’t (which happens every day, damnit!) I put aside my pride and asked her to make me as cool as her. She said it was a traditional Tex Mex drink, also sometimes called a Red Beer.

Here’s how to make killer michelads by Healthy Seasonal Recipes, also known as red beer. They are super refreshing on a hot summer evening and can be make in 5 minutes!

At the time, I don’t think I did more than just try a sip and then order my nice safe glass of white wine. But years later, even though I am still a wine gal, Jessie has taught me the ways of loving micheladas.  Occasionally, as we are playing a game of corn hole or croquet, she’ll make us a batch, and I delight in their icy, salty, sudsy goodness. They can really hit the spot!

Earlier this summer, I asked her to make me one, and then stood by and wrote down how she did it, so that I could start making them myself, and also so I could share it with you. Friends, you really need to try one of these red beers. I am telling you, they are a delight on a hot summer evening.

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Jessie and I played around with the level of heat, at first with just ¼ teaspoon of Tabasco in each one. But since we have Texas blood runnin’ in our veins, we both agreed that ¾ teaspoons per glass- and the resulting tingling lips each sip brings, was much more delicious. Ultimately, I am going to leave it up to you, and I just put a range in the recipe. I also whipped up a little video on how to make one for you to show you just how simple it is to make.

Jessie’s Tips to help you to make the best micheladas

  • Go with Clamato for it’s savory flavor and thinner texture than V8 or tomato. You might think that’s icky because it contains MSG, but the whole MSG thing was debunked years ago.
  • Be generous with the lime. If your lime is particularly un-juicy, use two rather than one.
  • Some micheladas are made with only lime, no Clamato or tomato. They’re good, but I prefer the red.
  • Try a little lime zest along with salt on the rim. Also if you have it try guisano powder. It’s made from ground agave worms, chiles and lime. It has a spicy, salty, meaty taste that’s amazing. It’s a specialty in Oaxaca and often served with mezcal, but it’s great on the michie as well.
  • Try other hot sauces besides Tabasco. And try other beers, though I don’t recommend a hoppier beer for this application.

PS- If you’re ever in Dallas, order a michie at Komali. The BEST ever!! I asked for their recipe and they use a can of chipotle chili in their special tomato juice mix. To Die For!

PPS- Next week make sure you check out my Instagram take-over on the Vermont Creamery feed! I’ll be sharing some brand new exclusive recipes and images from my visit to their farm! Can’t wait to share it with you guys!

Happy Cooking!
~Katie

micheladas
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Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 servings

Calories per serving: 183

Fat per serving: 0 g

Saturated fat per serving: 0 g

Carbs per serving: 22 g

Protein per serving: 2 g

Fiber per serving: 0 g

Sugar per serving: 6 g

Sodium per serving: 933 mg

micheladas

Here’s how to make killer micheladas, also known as red beer. It’s a savory beer drink, served with ice, lime, hot sauce and tomato juice. They are super refreshing on a hot summer evening.

Ingredients

  • 2 limes, cut in half 
  • coarse salt for rims of glasses 
  • 8 shakes Worcestershire sauce 
  • Tabasco sauce, to taste (about ½ teaspoon each glass) 
  • 2/3 cup Clamato Juice or tomato juice 
  • ice to fill two glasses 
  • 2 Corona Extra beers or other light lager

Instructions

  1. Run lime half on rims of glasses to moisten. Place salt on a plate. Dip rims into salt, and shake off any extra. 
  2. Squeeze one whole lime into each glass. Add 4 dashes Worcestershire to each glass. Add Tabasco to each glass. Add Clamato juice, dividing evenly. Top with ice. Fill to the top with beer. Stir to mix. Serve with the remaining beer on the side. 
http://www.healthyseasonalrecipes.com/micheladas/