The Forked SpoonMichelada Recipe (with Homemade Clamato Juice)
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Ingredients
Serves 2- 1/4 cup fresh lime juice
- 2 tablespoon lemon juice
- 2.25 cups unsweetened tomato juice
- 1 cup clam juice
- 1 teaspoon Tabasco sauce (plus more to taste)
- 2 teaspoon Worcestershire sauce
- 2/3 bottle Mexican Lager Beer (approximately 4 ounces each cocktail)
- 2/3 cup Homemade Clamato Juice
- 4 drops Hot sauce (plus more to taste)
- 1 tbsp + 1/4 tsp chili powder (divided)
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon onion powder
- 3 tablespoon coarse sea salt
- ice cubes
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Steps
- Step 1
Add all ingredients (tomato juice, clam juice, Worcestershire sauce, Tabasco sauce, lemon juice, onion powder, black pepper) for the Clamato juice to a large pitcher. Using a long spoon, mix well to combine. Cover with plastic wrap or seal with a fitted lid until and store in the refrigerator until ready to use.
- Step 2
Mix together the sea salt and chili powder on a small, shallow plate.
- Step 3
Run a lime wedge along the rim of each beer glass and immediately dip them into the sea salt mixture to coat.
- Step 4
Fill each glass with ice. Divide the lime juice and homemade Clamato juice between the two glasses. Divide the remaining 1/4 teaspoon chili powder and hot sauce. Mix well to combine.
- Step 5
Top off each glass with your favorite Mexican Lager beer and stir. Garnish with lime wedges or jalapeño wedges, if desired.
Interactive, hands-free timers are available in the Supper app.
Add all ingredients (tomato juice, clam juice, Worcestershire sauce, Tabasco sauce, lemon juice, onion powder, black pepper) for the Clamato juice to a large pitcher. Using a long spoon, mix well to combine. Cover with plastic wrap or seal with a fitted lid until and store in the refrigerator until ready to use.
Source: The Forked Spoon
