Micheladas

The Simple Things - - FEATURE HERE -

Ev­ery­where in Mex­ico are micheladas – a take on a Bloody Mary made with beer. Play around with quan­ti­ties to suit your tastes, ramp­ing up the chilli for ex­tra heat.

Serves 4

Juice of 3–4 limes, plus ex­tra lime wedges 600ml tomato juice Worces­ter­shire sauce, to taste Hot sauce (such as Cholula or Tabasco) Ice cubes (plenty) 4 bot­tles of Mex­i­can beer (we like Pací­fico, Sol or Corona) 4 shots of vodka (op­tional)

1 Pour a layer of salt on to a plate. Rub the rims of 4 tallish tum­blers with a lime wedge, then dip each tum­bler rim in the salt.

2 Add tomato juice to each glass to about a quar­ter full. Then add a squeeze of lime juice, a splash of Worces­ter­shire sauce, a splash of hot sauce and some freshly ground black pep­per to each.

3 Top up each one with plenty of ice, then add a beer, with a shot of vodka if you like, and stir well.

Micheladas: take the tra­di­tional brunch cock­tail, the Bloody Mary, then add beer and Tabasco. Hot stuff

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