Best 7 Crunchy Michelada Recipes

MICHELADA

Steps:

• Rim the outside of a tall, chilled pint glass with 1 quarter of the lime. Pour salt on a plate. Press the rim of a glass into the salt to rim the edge. Squeeze the rest of the limes into the glass. Drop the limes in the glass. Add the Worcestershire sauce and hot sauce. Fill glass with ice, add beer, and stir.

MICHELADA

Steps:

• Combine the lime juice, Worcestershire sauce, hot sauce and a pinch of salt in a tall glass. Fill the glass halfway with ice, then pour in the beer and stir. Serve with a lime wedge.
• Hot:
• This beer cocktail calls for any kind of hot sauce, so choose your favorite. We like Cholula and Valentina.
• Hotter:
• Mix equal parts kosher salt and chipotle chile powder. Moisten the rim of the glass with a lime wedge, then dip in the chile salt. Mix in the michelada as directed.
• Hottest:
• Rim the glass with chile salt (see above). Muddle 1 or 2 thin slices serrano chile pepper with the lime juice in the glass, then mix in the remaining ingredients as directed.

MICHELADA

Steps:

• Stir together the salt and lime zest in a small saucer. Rub the cut side of a lime half over the rim of 2 pint glasses. Dip the rims in the lime salt to coat.
• Fill the glasses two-thirds full with ice. Squeeze the halved limes over the ice and drop the rinds into the glasses. Divide the tomato juice, chipotle peppers and lager between the glasses. Stir the mixture and serve immediately. Add football-carved limes for garnish if using.

MICHELADA

Steps:

• Combine the salt and chili powder on a small plate. Rub the lime wedge along the rim of a large lager beer glass, and then dip the rim into the chili salt. Fill the glass with the ice. Pour in the lime juice, tomato juice, hot sauce, Worcestershire and beer. Stir briefly to incorporate. Garnish with the lime wedge.

CRUNCHY MICHELADA

Steps:

• Add the vegetable oil to a medium saucepan and heat over medium-high heat until hot. Add the tortilla strips, in batches if needed, and fry until crisp on both sides, 3 to 5 minutes. Remove to a paper towel lined plate and season with salt.
• Combine the salt and chipotle powder in a small mixing bowl and place on a flat tray or a large container lid. Set aside.
• Reserve 1 tablespoon lime juice in a small dish and combine the remaining lime juice with the tomato juice, hot sauce and Worcestershire and mix well. In a small bowl, mix the diced radishes, celery and cucumber.
• Dip the rims of 6 pint glasses into the lime juice, then into the salt mixture so a generous coating is on each rim.
• Put a couple large cubes of ice into each glass. Evenly divide the vegetable mixture on top of the ice. Divide the hot sauce-tomato juice equally among the glasses, then top with the beer. Garnish each with two tortilla strips.

MICHELADA

Steps:

• Mix the salt and chili powder together in a small dish. Rub the rim of the glass with some lime juice and then dip the rim in the salt mixture. Add the lime juice, tomato juice and a splash of hot sauce to a cocktail shaker. Add some ice cubes and the cold beer. Shake well and serve.

CLASSIC MICHELADA

Steps:

• Place about 1/4 cup salt on a small plate. Rub the rim of a Collins or pint glass (or a 16-ounce Solo cup-no need to get fancy) with one of the lime wedges to moisten it, then dip the rim in the salt to coat.
• Combine the tomato juice, lime juice, hot sauce, Worcestershire sauce, Tajín, and a pinch of salt in a small bowl and mix.
• Fill the prepared glass about three-quarters full with ice cubes and add the tomato juice mixture. Top with beer and garnish with the remaining lime wedge.