Michelada is a bracing Mexican beer-based cocktail that brings new meaning to the term ‘hair of the dog.’ This version is particularly spicy, deriving its heat from both a hefty dose of hot sauce and a fresh jalapeño garnish. Batch it up to serve by the pitcher-full and then pour into salt-rimmed glasses. This drink is guaranteed to get the party started—and keep it going and going and going.

Recipes from The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi, reprinted courtesy of Hippocrene Books, Inc.


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    ice 1 teaspoon hot sauce (a vinegar-based hot sauce works best here)
    12 ounces (1 1/2 cups) light amber beer, preferably Mexican juice of 1 fresh lime
    4 ounces (1/2 cup) tomato juice 1/2 jalepeno*, stemmed, sliced horizontally into thin rounds
    2 teaspoons Worcestershire sauce coarsely ground black pepper, for garnish


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    • 1

      Fill a large shaker or pitcher with ice and stir in the beer, tomato juice, Worcestershire sauce, hot sauce, and lime juice. Stir in the jalapeño slices and set aside.

    • 2

      Meanwhile, spread the salt out onto a saucer and moisten the rim of two highball glasses (I like to cut the lime that I just juiced into wedges and rub the still-moist citrus flesh around the tops of the glasses). Invert each glass and firmly press it into the salt, continuing until each rim is thoroughly coated. Pour the mixed drink into the prepared glasses, taking care not to disturb the salt rimming, garnish each with a pinch of freshly ground black pepper and serve.


    *Your call on whether to remove the seeds from the jalapeño or not, depending on your heat tolerance, or simply omit the jalapeño altogether if you wish to further reduce the heat.

    Note: The flavor of Michelada gets even better if it is allowed to sit and develop. Especially if batching up to prepare large quantities of this drink, I recommend assembling it in large pitchers without the ice several hours before serving and storing in the refrigerator until party time.

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