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Author: Subject: Tis the Season for Micheladas
Pompano
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[*] posted on 5-13-2015 at 10:08 AM
Tis the Season for Micheladas


The temps are getting warmer..and will soon be HOT. Time for a refreshing michelada. Here's your visual aid to making one...






...it's nice to have a willing volunteer as a taste-tester.





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David K
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[*] posted on 5-13-2015 at 12:15 PM


Is Tapatillo acceptable or only Cholula?:D



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[*] posted on 5-13-2015 at 12:40 PM


Even Tobasco...it's all good.



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[*] posted on 5-13-2015 at 01:02 PM



Roger

I make them all the time for the family

but I use Clamato,, Worcestershire sauce,, Tabasco and we all like Tecate

we are having company tonight and I will be making some
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[*] posted on 5-13-2015 at 01:07 PM


Quote: Originally posted by desertcpl  

Roger

I make them all the time for the family

but I use Clamato,, Worcestershire sauce,, Tabasco and we all like Tecate

we are having company tonight and I will be making some


You bet...I like and use Clamato, too. And, I drank Tecate once...once. :rolleyes:




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[*] posted on 5-13-2015 at 01:42 PM


May I recommend seasoning your glass rim with Tajin?

Oh yeah, and a de-seeded cucumber spear makes a tasty stir-stick! :wow:

[Edited on 5-13-2015 by bajabuddha]




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[*] posted on 5-13-2015 at 02:07 PM


Quote: Originally posted by bajabuddha  
May I recommend seasoning your glass rim with Tajin?

Oh yeah, and a de-seeded cucumber spear makes a tasty stir-stick! :wow:

[Edited on 5-13-2015 by bajabuddha]


Again..you bet. Plus a pickled asparagus spear makes a good stir stick, too.




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[*] posted on 5-13-2015 at 02:54 PM


Wow, those are pretty fancy beers! :bounce::cool:



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[*] posted on 5-13-2015 at 03:56 PM


My experience has been that Tecate Michelada Diablo is quite good, as is Bud's Clamato spicy. Much easier and quicker than DOI.
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[*] posted on 5-13-2015 at 07:38 PM


Hah! love it.. I'm sipping on a michelada as we speak!

I use 2 corona's, a half lime, lots of tobasco, a dash of Worcestershire, and about a 1/3 cup of Clamato.
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[*] posted on 5-13-2015 at 07:45 PM


Salud! BooJumMan knows...Home made is always the best!







[Edited on 5-14-2015 by Pompano]




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[*] posted on 5-13-2015 at 09:31 PM


May I please have two or twelve?

Ths
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[*] posted on 5-14-2015 at 12:13 AM


I've ordered and loved Micheladas and Chabelas and discovered that either one can be red or beer colored, depending on location and bartender. Is there a rule of thumb cause I REALLY prefer the red, very spicy ones that Pete's Camp in San Felipe serves. San Felipe seems to serve the red ones when I order a Michelada, but sometimes I'm corrected to order the Chabela when they realize I want the red one. I'm confused.



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[*] posted on 5-14-2015 at 09:13 AM
Here's a couple more variations


Did you know Canadians consume enough Mott's Clamato c-cktail to make over 350 million Caesars each year? No wonder the Caesar is Canada's No. 1 c-cktail?
Preparation
Rim a glass with lime and Mott's Clamato Rimmer. Fill glass with ice, add all ingredients and mix thoroughly. Dress with fresh celery and lime wedge.
Ingredients1 oz vodka or 8oz. Molsen beer
2 dashes hot sauce
3 dashes freshly ground salt and pepper
4 dashes Worcestershire sauce
4 oz Mott's Clamato Original c-cktail
Garnish:
1 celery stick
1 lime wedge
__________________________________________________________
...and La sangre de María the ORIGINAL Bloody Mary from Mexico using all Mexican ingredients.
Preparation
Rim glass 16 oz glass moistened with slice of lime and dipped in sea salt
Place 5 or 6 ice cubes in glass
Sprinkle salt, pepper dried cilantro over ice
Add 4-5 drops each Tapitio and Cholula hot sauce
Add juice of 1 fresh squeezed lime
Fill glass 1/3 way up with good silver tequilla (about 2 shots) and stir
Fill glass the rest of way with Clamato
Garnish glass with whole Jalapeno, wedge of lime and cucumber slices





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[*] posted on 5-14-2015 at 09:18 AM


Your taste tester looks like he has already tested quite a few.:o LOL
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[*] posted on 5-14-2015 at 09:59 AM


Quote: Originally posted by Lindalou  
Your taste tester looks like he has already tested quite a few.:o LOL


Hah..glad his expression is appreciated, Lindalou. I must brag for him, so please forgive this little tribute to an old and dear friend. That's my lifelong buddy, Randy,on one of his visits to Baja. His humor was always at hand as shown here. Indeed, this man has never objected to a beer and also is an expert when it comes to testing 'anything'...including micheladas. Among many other accomplishments, he is/was a brilliant research chemist PhD and Director of Research for 3M. One of the more brainy of our species.

Borne and raised very near to each other, I was proud to call him my compadre since we were infants. Here we are...'back in the day'...Los Innocents



And the last trip to Baja. Good times, amigo.



[Edited on 5-15-2015 by Pompano]




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[*] posted on 5-14-2015 at 11:22 AM


all good but I add a shot of blanco tequila then pour the beer. And I always use spicy clamato. Limon Sal is good too. Get the little shakers at the tiendas.



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