The Lush Chef

The Lush Chef is continuing the tomato cocktail goodness this week (check out the Build Your Own Bloody Mary Bar posting from Tuesday).  The Lush Chef Taste Testers and I have become obsessed with Micheladas this summer.  Not only is it fun to say, but these cocktails are cheap and spicy—I don't know what that says about us...

Micheladas are like a Mexican version of a Bloody Mary, and they're oh-so-addictive.  We go back and forth with making these with a cheap, light Mexican beer like Tecate and a more expensive, dark Negra Modelo.  I like to mix them up by the pitcher, because each person will want at least 2 or 3.  For the Lush Chef Taste Tasters, I make these extra spicy, but the below recipe from Imbibe Magazine only has minimal heat.  It's easier to add the spice, then subtract it. 

Michelada - serves 4  
Ingredients:

• 12 oz tomato juice
• Juice from 6 limes
• 8 dashes of hot sauce (I use Tapatío)
• 2 tsp Worcestershire sauce
• Half a small onion, chopped in medium-sized pieces
• 2 Tbs plus 1/2 tsp chile powder
• 1/4 cup plus 1/2 tsp sea salt
• 4 bottles of Mexican beer (I use Tecate or Negra Modelo)

- Place the tomato juice, lime juice, hot sauce, Worcestershire sauce, onion, 1/2 tsp chile powder and 1/2 tsp salt into a blender, and process until smooth.
- Rim a glass with lime juice and run through the chile powder/sea salt mixture.
- Add ice and fill the glass 1/4 full with the Michelada mix.
- Top with the beer and garnish with a lime wedge.