The Michelada is a Mexican shandy (beer mixed with another beverage) made with beer, lime juice, hot sauce, soy sauce, Worcestershire sauce and peppers. It is typically served in a chilled, salt-rimmed glass.
This recipe features Samuel Adams Boston Lager, which is more flavorful than most imported lagers. Boston Lager is made with 100% malted barley, making it deeper in color, more full-bodied and complex than the average domestic lager, which can also contain adjuncts such as corn and rice.
For a twist on the traditional recipe, I substituted the Worcestershire and soy sauces with Braggs Liquid Aminos. For an extra spicy-tart flavor, I added a quarter ounce pepperoncini juice.
The Best Michelada Ever
- 1 ounce lime juice, lime wedges reserved
- 4 dashes Braggs Liquid Aminos
- 2 dashes of your favorite hot sauce (I like Tapatío)
- 1/4 ounce pepperoncini juice, optional
- Cayenne pepper
- 1 (12-ounce) bottle Samuel Adams Boston Lager
In a shaker, mix the lime juice, Braggs Liquid Aminos, hot sauce and pepperoncini juice. Set aside.
Mix the sea salt and cayenne pepper in equal parts in a shallow dish.
Rub the rim of a tall Collins glass with a squeezed lime wedge. Dip the rim of the glass in the salt mixture.
Fill glass with ice. Pour in the lime mixture and top off with Samuel Adams Boston Lager. Garnish with a lime wedge.
What’s your favorite way to mix a Michelada?