N/a Michelada Recipe
Industrial arts n/a pils, longhot, lemon, spices (N/A)
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Ingredients
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Beer & Base
Spice Rim
Mix & Flavoring
Garnish
Method
Prepare the Glass & Rim
Chill and rim
Chill a 16–20 oz pint glass in the freezer for 5–10 minutes or fill with ice briefly, then discard ice. Run a lime wedge around the lip of the glass to moisten it. On a small plate combine the coarse salt and chili-lime seasoning; press the rim of the glass into the mixture to create an even spiced rim.
Make the Michelada Mix
Combine seasonings
In a mixing glass or shaker without ice, add the lemon juice, lime juice, hot sauce, Worcestershire sauce, soy sauce (or Maggi), and cracked black pepper. Stir or gently shake to combine and dissolve the pepper.
Add fresh chile
Add the thinly sliced longhot (or substitute) to the mix and muddle lightly with the back of a spoon or muddler to release some heat and oils. Let sit 30 seconds to 1 minute so the chile infuses the mixture.
Assemble the Drink
Add ice (optional)
If you prefer a chilled, slightly diluted Michelada, add about 1 cup of fresh ice to the rimmed glass. If you prefer no dilution, skip the ice—keep the beer very cold instead.
Combine beer and mix
Pour the prepared seasoning mix into the glass (approximately 1.5–2 oz of mix). Tilt the glass slightly and slowly pour 12 fl oz of cold pilsner down the side to preserve carbonation and reduce foaming. Stir gently once with a bar spoon or long spoon to integrate the mix without knocking out too much fizz.
Garnish & Serve
Garnish the rim with a lemon wheel and optionally thread a whole longhot or chili onto the rim. Serve immediately while cold and fizzy.