Lonestar Michelada Recipe

Name: Yellow Roses LONESTAR MICHELADA Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1 tbs coarse kosher salt or Tajín (optional); 1 each lime wedge (for rim and garnish); 1 each pickled jalapeño or cucumber spear (optional garnish); 1.5 oz fresh lime juice; 0.5 oz fresh lemon juice; 3 oz Tomato juice or Clamato; 3 tsp Worcestershire sauce; 1 tsp soy sauce or Maggi seasoning; 6 tsp hot sauce (e.g., Tabasco or Valentina); 1 tsp freshly ground black pepper; 1 tsp celery salt; 0.5 tsp agave syrup or simple syrup (optional, to balance); 1 cup ice; 12 oz Mexican lager (very cold; e.g., Victoria, Modelo, Pacifico, Lonestar)

Inspired by Yellow Rose

Time10m

Serves1

Make Lonestar Michelada Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salt Rim & Garnish

1 tbs coarse kosher salt or Tajín (optional)

1 each lime wedge (for rim and garnish)

1 each pickled jalapeño or cucumber spear (optional garnish)

Michelada Mix

1 1/2 oz Fresh lime juice

1/2 oz fresh lemon juice

3 oz Tomato juice or Clamato

3 tsp Original Worcestershire Sauce

1 tsp soy sauce or Maggi seasoning

6 tsp hot sauce (e.g., Tabasco or Valentina)

1 tsp freshly ground black pepper

1 tsp celery salt

1/2 tsp agave syrup or simple syrup (optional, to balance)

1 cup ice

Beer

12 oz Mexican lager (very cold; e.g., Victoria, Modelo, Pacifico, Lonestar)

Method

Salt Rim & Garnish

Prepare the glass

Place the coarse salt or Tajín on a small plate. Run the lime wedge around the rim of a tall pint or lager glass to moisten the rim.

Dip the moistened rim into the salt or Tajín, twisting to coat evenly. Set the glass aside.

If using a jalapeño or cucumber spear, chill it and have it ready for garnish.

Michelada Mix

Build the mix

In a mixing glass or shaker (no need to shake vigorously), combine the fresh lime juice (1.5 oz) and lemon juice (0.5 oz). Add the tomato juice or Clamato (3 oz).

Add the Worcestershire sauce (3 tsp), soy sauce or Maggi (1 tsp), hot sauce (6 tsp, adjust to taste), freshly ground black pepper (1 tsp), and celery salt (1 tsp).

Taste the mix. If you want a touch of sweetness to balance acidity and heat, stir in the agave or simple syrup (0.5 tsp). Adjust hot sauce, salt, or lime to preference.

Fill the prepared salted glass with ice (about 1 cup). Pour the michelada mix over the ice and stir briefly to combine and chill the mix.

Finish with Beer

Top with beer

Slowly tilt the glass and pour the very cold Mexican lager (12 oz) down the side to preserve carbonation and avoid foaming. Pour until the glass is nearly full, leaving a little headroom for garnish.

Gently stir once or twice with a long bar spoon to integrate the beer with the tomato-base mix—do not over-stir to avoid flattening the beer.

Garnish with the lime wedge on the rim and the pickled jalapeño or cucumber spear if using.

Serve immediately while cold and effervescent. Provide a straw if desired.