Because it’s the 4th of July tomorrow and because you could grill a steak on most sidewalks in the U.S., this might be the most important post I’ve ever written. Last weekend Betsy and I were sweating and complaining, but being a man of action, I whipped up a few of these beauties and it was like immediate relief!
This is seriously my new favorite drink and while it might sound a bit crazy (especially if you aren’t a Bloody Mary fan), trust me when I say that it’s so refreshing. It’s a great example of the sum of two things being way better than their parts.
Use this Michelada recipe and bring a batch of these guys to your 4th of July festivities and rescue the day.
1) Stir together all the ingredients except the beer and salt ingredients. Store in the fridge until needed.
2) Stir together three salt ingredients.
3) In tall glasses, rub the rim with limes and dip in salt. Add ice and about 1/2 cup of michelada mix. Then top with beer and serve extra beer on the side!
This Michelada recipe starts with a mix that is very similar to a good bloody mary mix but you want it to be a lot lighter. It doesn’t need all the intense spice (like horseradish) that a good bloody mary needs.
These are the basics I use for my Michelada mix and yes… that’s a jar of pickles.
I like to use Clamato juice for these because it has a lot of spices already in it and is savory and delicious. If you want to use normal tomato juice you definitely can but add some lemon juice, celery salt, salt and pepper, and a bit more hot sauce to the mix.
Clamato juice is a great base though so unless you are making a vegetarian version I recommend starting with it.
The pickle juice is kind of my secret ingredient. It doesn’t take much and you can’t even taste it specifically, but it rounds out all the flavors and gives it some salt and acid flavors without a lot of spice.
As you can see this is a lot thinner compared to my homemade bloody mary mix.
I made the recipe just enough for two large micheladas, but feel free to make a huge batch of this and keep it in the fridge until needed.
Who doesn’t love a good salted rim on a cocktail? For this Michelada recipe I like to mix some Old Bay and celery salt in with my kosher salt for a rim salt mix.
Just rub a lime along the rim of your glass and dip it in the salt!
Note that you’ll never use all the salt that’s in this recipe but you need enough to cover the bottom of a bowl so you can dip in the glass.
Making the Drink
This is easy stuff. Add some ice to a tall glass and add 1/3-1/2 cup of the michelada mix to the glass. Then pour in your beer! You probably won’t be able to fit all the beer in the glass unless you have a really big glass but you can add more beer as you drink it. Most restaurants will serve the extra beer on the side and you can do the same!
I actually used a much better beer for this than needed. I used a pale ale from New Belgium brewing called Shift. You can use any light lager in the world though. Bud Light, Coors Light, Miller Light… you get the idea.
Man these are good.
If you’ve never had one of these before, go grab the stuff before the holiday weekend and make these.
They crush the heat!