Jackie Dodd / TheBeeroness.com
Way more fun than National Sugar Cookie Day (July 9th) or National Blueberry Muffin Day (July 11th) is National Michelada Day on July 12th. And there are certainly more ways than one to celebrate the spicy, boozy drink....
I’ll start you off with a solid, classic recipe, and teach you how to level it up in five different ways.
Classic Michelada Recipe
Lime wedge for rim
Chili salt (such as Tajin) for rim
1 cup Clamato or tomato juice
1 cup beer
½ teaspoon celery salt
1 teaspoon red pepper sauce
½ teaspoon Worcestershire sauce
2 teaspoon brine for a jar of Spanish olive or pickles
¼ teaspoon cream style horseradish
1 tablespoon lime juice (about 1 medium lime)
½ teaspoon black pepper
1. Add Tajin to a plate, rub the edge of a large mug or glass with lime, dip the rim in the Tajin until well coated.
2. Add all ingredients to the prepared glass.
3. Stir to combine, serve chilled.
[Editor's Note: if you're as lazy as we are, you can always buy a Michelada mix from a brand like Master of Mixes and then spice it up with Jackie's suggestions below!]
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5 Different Ways to Spice It Up
Adding bacon makes just about every food or drink better. To upgrade your Michelada with some, impale a thick slab of bacon on a skewer so it’s wavy. Add to a baking sheet, bake at 350F for 15-18 minutes until crispy. Garnish your classic Michelada with bacon. To bring out the smoky-bacony flavor in your beverage add ¼ teaspoon smoked paprika.
Beer recommendations: Pale Ale, Pilsner (if you can find a bacon beer or a smoked pale ale, go for it!)
Adding the familiar kick of the Rooster Sauce to a classic Michelada is an easy way to win at beermixology. Just replace the “1 teaspoon red pepper sauce” in the classic recipe with Sriracha. Add a bit more if you’re feeling brave, but keep in mind that alcohol intensifies heat.
Beer recommendations: IPA, DIPA
Want to “Thai” one on? Sure you do! This Southeast Asian take on a Mexican beer cocktail is both new and familiar. Add one thinly sliced Thai chili, and replace the “1 teaspoon red pepper sauce” with Sambal Oelek. If you’re not familiar with this delicious chili sauce, it’s about time you acquaint yourself! Huy Fong, the maker of everyone’s favorite Sriracha, makes an outstanding version that’s available in the Asian section of most major markets. It’s easy to find, and easier to love.
Beer recommendations: Pale Lager, Blonde Ale
Who doesn’t love the smoky heat of chipotles?! Add 1 teaspoon of chipotle powder to your classic Michelada to enjoy that beautiful flavor. Want to take it a step further? Use a chipotle pepper sauce (like Chipotle Tabasco) as your red pepper sauce of choice.
Beer recommendations: Mexican Lager, Pale Ale
This green version is inspired by the green chili sauce that too many people ignore. But those who choose the chartreuse salsa are pretty loyal to the flavors. This version is a bit trickier in that you’re going to have to make your own green juice -- but don’t worry, it’s still pretty simple. Add 4 large tomatillos (husk removed, chopped), ¼ cup cold water, 1 chopped medium cucumber, 1 chopped small jalapeño, the juice from one lime, and a pinch of salt to a blender, and blend until smooth. Strain the mixture, reserving 1 cup to use in your cocktail. Use your new mean green juice as a replacement for the “1 cup tomato juice,” and use green hot sauce (such as green Tabasco) in place of the red.
Beer recommendations: Wheat Beer, Pale Lager
credits:"Jackie Dodd / TheBeeroness.com"