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Often dubbed the Mexican Bloody Mary, a michelada mirrors all the colours and savoury hits of the original, but replaces the vodka with a light beer. It also captures the spirit of a beachside Mexican restaurant, with its menu of spicy, salty and sour flavours and a large side order of sunshine. Just add tamales and friends...
250ml Mexican beer (Sol or Corona)
65ml Waitrose Tomato Juice
2-3 dashes Tabasco Chipotle Pepper Sauce
2 dashes Worcestershire sauce
2 dashes soy sauce
5ml fresh lime juice
To rim the glass:
1 tbsp Cooks’ Ingredients Barbacoa Seasoning mixed with sea salt
1 lime wedge
1. the Barbacoa seasoning and salt on a small saucer. Rub the lime wedge around the rim of a stemmed beer glass before dipping the rim into the mixture.
2. Fill the glass with ice, add the tomato juice, sauces, lime juice and a pinch of the Barbacoa mixture and stir.
3. Top up with beer, stir and garnish with the lime wedge.
This recipe was first published in Thu Jun 17 15:05:47 BST 2021.