Prep's Michelada Recipe

Inspired by Prep & Pastry

Time8m

Serves1

reposado tequila, lime, tapatio, tomato, barrio blonde

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Ingredients

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Rim & Garnish

1 tbs Tajín (or coarse kosher salt)

1 each Lime wedge (for rimming and garnish)

Mix

3.04 tbsp (45 ml) Reposado tequila

2.03 tbsp (30 ml) Fresh lime juice (about 1 lime)

1/2 cup (120 ml) Tomato juice

2.03 tsp (10 ml) Tapatío hot sauce

1/8 tsp Pinch of kosher salt

1 cups Ice

Beer & Finish

1 1/2 cup (355 ml) Barrio Blonde (blonde ale)

1 each Lime wedge (garnish)

Method

Rim & Garnish

Prepare rim

Pour the Tajín (or coarse salt) onto a shallow plate. Run the lime wedge around the rim of a 16–20 oz highball or pint glass to moisten it, then invert the glass and press the rim into the Tajín to coat evenly. Set the glass aside.

Reserve garnish

Set the used lime wedge aside for final garnish or cut a fresh wedge if you prefer.

Mix

Add ice

Fill the rimmed glass about three-quarters full with ice (approximately 1 cup).

Measure and pour base

Add 45 ml reposado tequila, 30 ml fresh lime juice, and 120 ml tomato juice into the glass over the ice.

Season and spice

Add 10 ml (about 2 tsp) Tapatío hot sauce and a small pinch (0.125 tsp) of kosher salt to the mixture.

Combine

Stir gently with a bar spoon or long spoon for about 5–8 seconds to combine the tequila, lime, tomato juice and hot sauce without flattening the ice too much.

Beer & Finish

Top with beer

Slowly pour 355 ml Barrio Blonde into the glass. To preserve carbonation, pour it down the side of the glass or over the back of a spoon. Stop when the glass is nearly full.

Final gentle mix & garnish

Give the drink one very gentle stir (1–2 turns) to integrate the beer with the tomato-tequila base. Garnish with the reserved lime wedge on the rim. Serve immediately with a straw or without, depending on preference.