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Micheladas are the new margaritas, haven’t you heard? In Arizona, Cinco de Mayo is a major celebration. To gear up for next month’s festivities, I wanted to test out the best michelada recipe because I’ve been told it is the new ‘it’ drink, replacing the standby margarita this Cinco de Mayo.
Before I moved to Arizona in 2004, I hadn’t even heard of Cinco de Mayo. I’m not sure if people in the Midwest celebrate, but I definitely wasn’t around people who did. Ever since experiencing my first Cinco de Mayo in Arizona, it’s become one of my favorite holidays. It’s right up there with Fourth of July and Christmas. I mean, who doesn’t like an excuse to drink beer, eat chips and guac and party with your friends?
I love this michelada recipe because it’s super simple and unexpected. If you’re entertaining this spring or summer, you should add micheladas to your menu. Especially if you have friends who like bloody marys, then you’ve got to try it. This just adds a Mexican twist.
To create the best michelada recipe, you only need a few ingredients. The most important thing to remember is to include quality beer. Modelo Especial is the traditional beer used in micheladas. It has a rich, full and well-balanced taste with an orange blossom honey aroma and a hint of herb, which works perfectly with the tomato-clam juice. If your guests prefer a lighter beer, I like to use Corona Extra. Corona Extra is great because it has a smooth and balanced taste made with the best filtered water, and the perfect balance of hops and malt.
To make your own micheladas at home, check out the recipe below. I hope you’ll try out the best michelada recipe to celebrate Cinco de Mayo next month. If you don’t normally celebrate, I’m giving you a good excuse to add some fun to your 5th of May.
The Best Michelada Recipe
Mexican lager beer (Modelo is traditional, but Corona works too!)
3-4 splashes hot sauce, more or less to taste
2 splashes of Worcestershire sauce
2 splashes of soy sauce
Juice of one lime
Salt for the rim
Take about a tablespoon of salt and sprinkle it on a small plate. Rub a slice of lime around the rim of the glass and then press the rim in the salt to salt the rim.
Fill the glass about ¼ to ⅓ with the tomato-clam juice. Add the hot sauce, the lime juice, the Worcestershire sauce, and the soy sauce. If you used salt to salt the rim, pour any excess from the plate into the glass.
Fill the rest with cold beer. Garnish with a slice of lime and fresh cilantro. Enjoy!