Micheladas are my drink of choice. It’s a simple beverage: a little fresh lime juice and salt mixed with an ice-cold beer in an ice-filled mug. This recipe is for the Michelada Preparada, also known as the Michelada Cubana where I grew up, a spicy and tangy version made with a clam-tomato juice. I decided to freeze the mixture into cubes so I can always have them available for myself or unexpected company. Pucker up and beware, unless you’re Mexican! The ice cubes are supposed to melt slightly into your beer for a refreshing and zesty drink that is thought to cure even the worst hangover.

　　

Ingredients

serves 4

　　1 cup clam-tomato juice (preferably Clamato)

　　5 tablespoons fresh lime juice

　　1/2 cup plus 2 teaspoons Mexican chile-lime powder (see page 231)

　　1 teaspoon bottled hot sauce (such as Tabasco sauce)

　　1 teaspoon Worcestershire sauce

　　1 teaspoon Maggi seasoning sauce (see page 28)

　　1 lime wedge

　　4 bottles Mexican beer, ice-cold

　　

Step 1

Mix the clam-tomato juice, lime juice, 2 teaspoons chile-lime powder, the hot sauce, Worcestershire sauce, and Maggi sauce in a small bowl to combine. Pour the mixture into an ice cube tray (any shape ice cube will work) and freeze.

　　

Step 2

Chill 4 beer mugs until very cold.

　　

Step 3

Put the 1/2 cup chile-lime powder on a small plate. Wet the rim of each beer mug with the lime wedge. Invert the mugs onto the chile-lime powder to coat the rims. Put the mugs right side up and place 2 or 3 Michelada ice cubes in each mug. Pour the beer over the ice cubes, sprinkle with a little of the chile-lime powder, and serve.

　　Fresh Mexico