Have you ever tasted michelada? It is a traditional Mexican cocktail made with beer, lemon, salt and salsa, with a spicy touch. The combination may seem strange at first glance but it's worth experimenting!
Reading the list of ingredients of the michelada, those who know it cannot help but think of the Bloody Mary, in a certain sense we could consider the Michelada as the South American version.
The cocktail was born in Mexico, but is very widespread and appreciated throughout South America and beyond, there are different variations, such as the Cuban blend, the chelada and the version with fresh tomato.
It is difficult to trace the original recipe, even if its creation is attributed to Michel Ésper, a regular visitor to the Club Deportivo Potosino in San Luis de Potosà.
But let's move on to practice: let's see the procedure and the ingredients.

How to prepare the michelada

Let's start with the fundamental ingredient, the beer, you will need a blonde (a Mexican beer would be ideal), strictly "iced" (very cold).
Another fundamental step, the preparation of the glass, the edge, wet with lime or lemon, must be covered with salt and chilli pepper.
For each can of beer you will need, 1 teaspoon of Tabasco, in teaspoon of worcestershire sauce, 1 lemon or a lime (reserve some slices for garnish before squeezing the lemon).
Once the glass has been prepared, you will have to pour the lemon or lime juice, the Tabasco, the sauce, and mix the ingredients well, before adding the beer and a final touch of chilli to complete.

Prepare the michelada with fresh tomato

The procedure and the ingredients are practically identical, the only difference is the addition of fresh tomato juice (about 80ml), which gives the drink a fresher and more thirst-quenching touch.