“Classic” Michelada

Almost Satisfied

I live in a neighborhood of Chicago that has no shortage of Mexican and Latin American restaurants. That means I can order Micheladas all the time! It’s pretty great. It’s actually a go-to drink for a lot of my friends. Of course, there are many variations of the recipe – some call for clamato or tomato juice, some use soy sauce, some use chiles. I can’t confidently tell you what makes up a “classic” Michelada (it depends on who you talk to) but for this post, let’s just assume we’re talking simple, no frills and obviously, delicious.

At home, I make mine sans the tomato juice and mix lime juice, hot sauce, soy sauce and Worcestershire sauce with the beer. All of these ingredients can pretty much always be found in my  kitchen so I’m never deprived of a good Michelada. If you’ve never had one before and you like spicy cocktails, you need to make…

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