Michelada Recipe

Rehydrate and blend chiles

Remove stems and seeds from the dried arbol chiles if desired for less heat. Place dried chiles in a small bowl and cover with 2 tablespoons hot (just-off-boil) water. Let soak 8–10 minutes until softened. Drain, reserving a tablespoon of soaking liquid.

In a blender or mini food processor, combine the rehydrated dried chiles, fresh long hot pepper (stemmed and roughly chopped), garlic clove, 2 tablespoons water (or reserved soaking liquid), 2 tablespoons distilled white vinegar, 1 teaspoon kosher salt, and 1 teaspoon neutral oil (optional). Blend until very smooth, adding a little more water (1 teaspoon at a time) if needed to reach a pourable sauce consistency (about 20–30 seconds).

Taste and adjust acidity or salt: add a little more vinegar if you want brighter tang, or up to 1/2 tsp more salt. If sauce is very hot, you can thin with a tablespoon of water. Transfer the sauce to a small jar. This yields roughly 1/4 cup long hot sauce — enough for several micheladas. Store refrigerated for up to 2 weeks.

Mix the rim salt: on a small plate combine 1 teaspoon coarse salt with 1 teaspoon ground chile or tajín. Stir to combine.

Rub the rim of a pint glass with the lemon wedge (cut one wedge from the lemon). Dip the wet rim into the salt–chile mixture to coat evenly. Fill the glass about halfway with ice.

In a small bowl or measuring cup, combine the Worcestershire sauce (1 tsp), soy sauce (1 tsp), ground black pepper (1 tsp), celery salt (1 tsp), smoked paprika (1 tsp), and 1 dash optional hot sauce. Stir to make the seasoning mix. Add the homemade long hot sauce to taste: start with 1 tablespoon and increase up to 2 tablespoons for more heat and flavor.

Pour the seasoning mix (including the added long hot sauce) into the prepared glass over the ice. Squeeze the remaining lemon wedge over the mix and drop the wedge into the glass if desired.

Slowly pour 12 fl oz of cold Victory Helles Lager (or similar light lager) down the side of the glass to preserve carbonation, gently stirring once with a bar spoon or straw to integrate the seasonings. Taste and adjust: add an extra 1/2–1 tablespoon long hot sauce, a dash of hot sauce, or a pinch more salt/pepper if needed.

Garnish with an extra lemon wedge on the rim and serve immediately.