A salty, chili-dusted rim, a tart and spicy base and a crown of cold lager. Adding tequila turns the classic Mexican beer cooler into a proper cocktail, still refreshing but with more heat and depth.
1½ oz
blanco tequilae.g. Olmeca Altos · Patrón · Don Julio · Espolòn · El Jimador
¾ oz
lime juice freshly squeezed
¼ oz
orange liqueure.g. Cointreau · Grand Marnier · Pierre Ferrand · Bols
3 dash
sauce a Mexican-style sauce such as Cholula
5 oz
lager light Mexican lager, colde.g. Heineken · Beck's · Carlsberg · Stella Artois · Peroni
pinch of
chili-lime salt for the rim
Garnish: Chili-salt rim and lime wedge · Ice: Ice cubes
Dressed Michelada with Tequila
Tart lime, chili heat and salt, lifted by crisp lager bubbles and a warm agave note from the tequila. Savoury and thirst quenching.
The michelada is a Mexican beer drink of lime, salt and often hot sauce or savoury seasonings, served in a salt-rimmed glass. Its name is often explained as a play on "mi chela helada", slang for "my cold beer", though the exact origin is disputed. In Mexico the word covers anything from simple lime and salt to richer versions with tomato or clam juice.
A "dressed" michelada usually means a more elaborate version. Adding tequila and orange liqueur is a modern bar twist that brings it closer to a Margarita topped with beer. It is a contemporary recipe rather than a traditional one.
A light, crisp Mexican lager is traditional. Darker Mexican lagers give a maltier drink.
Yes, then it is a classic michelada. Leave out the orange liqueur too.
As spicy as you make it. Three dashes of a mild sauce give gentle warmth rather than burn.
The perfect sound
A spicy street party with accordions and cold glasses in the sun.
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