I want to show you how I make my Micheladas Mexican style. I learned this from my chefs at our restaurant ArepaTX. It was one of our best sellers and truly delish!
You will need some Mexican ingredients in order to make these Micheladas Mexican style. One of them is Clamato. Clamato is a tomato and clam juice mixture that is also used in Mexican seafood cocktails. You will find it in the bottled juice asile at your grocery store usually next to the V8 juices.
Secondly, we are going to use Chamoy in these Mexican style Micheladas. Chamoy is made with fruits and spices. It is sweet, savory and spicy at the same time. That you will find in Latin American grocery stores and perhaps in the Hispanic aisle of your grocery store. I will place a link for you to purchase it from Amazon in this post if you would like.
Finally, Tajin. Tajin is a combination of spices and lime. It goes beautifully with Micheladas, on the glass rim and also inside the mix. I also love it for jicama, avocados and scrambled eggs. I always have Tajin in my pantry.
FOR THE MIX:
1 cup (250 ml) Clamato — regular or spicy depends on you
1/4 teaspoon (1.2 ml) Worcestershire sauce
1/2 teaspoon (2.5 ml) Habanero sauce
1/4 teaspoon (1.2 ml) Tajin
1 medium lime — juiced
1/2 teaspoon (2.5 ml) Chamoy
Place all of the ingredients in a container and mix well.
FOR THE GLASS:
Equal parts of sea salt and Tajin mixed in a bowl.
Rub and lightly squeeze the rim of a glass with lime. Dunk the wet rim into the bowl with tajin and salt and cover the edge.
FOR THE DRINK:
Drizzle a little bit of Chamoy in the inside of the glass.
Pour 1/4th of the mix in the glass. If you like, add some ice.
Pour in a bottle of your favorite beer. I used Corona Especial for this recipe but feel free to use Modelo or any other pale lager.
Place a slice of lime on the edge of the glass and enjoy responsibly!