"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

BILL'S SANTA FE MICHELADA BEER Recipe

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This recipe for BILL'S SANTA FE MICHELADA BEER, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Salopek
Added: Thursday, October 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Mexican beer (Corona, etc, but really any non-dark beer will do)
1 oz lime juice
2 oz tomato juice
sea salt

Directions:
Directions:
Start with a tall glass than can hold 12+ oz.
Pour in 2 oz of tomato juice, maybe 1 oz of lime juice, and a few shakes of sea salt.
Pour beer in briskly (but not splashy) down the titled side of the glass (so ingredients mix and the salt dissolves) until beer is about 2/3rd's from the top of the glass.
Beer will fizz up quite a bit as the salt reacts with the beer to create a lot of foam.
Let the foam settle for a few moments, and then top off your glass with more beer.
Enjoy!!

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
1 minute (seems longer than that if you are thirsty)
Personal Notes:
Personal Notes:
Classic versions of this use hot sauce (Tobasco, etc., as, after all, the recipe originated in Mexico)...some use soy sauce, some use worcestershire sauce, some substitute lemon for lime, some use pepper, some use Clamato instead of tomato juice (the Clamato is actually very good in this recipe, but Clamato uses high-fructose corn syrup and MSG which we try to avoid)...there are many variations...hey, you can Google "Michelada" and see all those. But be advised I'm a salt-o-holic and a lime-o-holic. You may of course want to vary the proportions of lime juice, salt, and tomato juice. It's a bit of an acquired taste, so give it a chance .

 

 

 

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