The Michelada

It’s definitely a stretch to call a Michelada a cocktail, but screw it, I like ’em, so I will make ’em.

My first Michelada came from my own hands, and it was terrible. I followed some online recipe, but it turned out to be terrible. Then I went to Mambo Seafood. They sell their Michelada sauce, so I figured it must be decent. I ordered one with Modelo Especial. Sure, they call it a Mambo Chelada, but it’s basically a Michelada. It’s good.

Somebody brought some Modelo Especial over to my house this weekend, and it’s a nice, sunny day out, so I figured it’s appropriate to try my hand at another Michelada. In the bottom of a pint glass, I combined

  • 1/2 oz Valentino salsa
  • 1 oz fresh lime juice
  • 1/4 oz soy sauce
  • 3 shakes Worschester sauce
  • pinch of black pepper

Fill up the glass with ice, and pour in the Modelo. It’s refreshing and tasty, almost like a fizzy Bloody Mary that isn’t quite so intimidating. The key is Valentina Salsa, which is a very tomato-y salsa without a lot of kick, at least not like Tabasco or something like that. A 1/2 oz of that stuff makes the beer taste awesome, and, combined with the pepper, it has just the right amount of spice. I dig this recipe a lot. Now I know what to do with the other four Modelo Especials. 

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