Michelada recipe
Alec Jacobson
September 23, 2010
Tonight I tried making Micheladas for the second time. I fell in love with these at Caracas, a Venezuelan arepa bar in the East Village. I don't think that the ones I make are quite as good as theirs, but they're already better than the ones at the hole-in-the-wall mexican restaurant down the street.
- Pint glass full of ice
- 1 small lime
- 1/2 bottle Pacifico (corona, etc. or any other light beer)
- 2 shakes of soy sauce or fish sauce
- 4 shakes Jalapeño pepper hot sauce from Trader Joes (or the like)
- 2 shakes Tabasco (or the like) or 1 pinch cayenne powder
I like to squeeze the lime over the ice, add a little beer, then the other ingredients, the the rest of the beer. The key it seems to making this not taste disgusting is to use a good amount of lime juice and to be careful with the hot sauces/powders. Don't just use tabasco. Tabasco somehow has a very familiar taste, and when over used the whole drink just resembles drinking straight from the Tabasco bottle. I like to mix and match hot sauces/powders.
I also find that using a little fish sauce or Worcestershire sauce or soy sauce really helps even things out. I splash of sugar water (aka simple syrup) never hurts if you making these for the weak of tongue.