Both the michelada and chelada are super-refreshing citrus beer cocktails served in a chile and salt rimmed glass over ice. A michelada is made by adding a spicy tomato and worcestershire sauce based hot sauce to the mix, while the chelada is made with only lime juice and beer over ice. Micheladas are a very popular brunch cocktail here in the Sonoran Desert.
Micheladas are often served in an 18-ounce beer chalice called a Schooner. El Ray Mix Especial is available online. Use a dark Mexican beer like Negra Modelo or switch it up with a hard tea like Ray Ray’s Sonoran Spirit Tea. To make this drink spicier, garnish the drink with a jalapeno slice or two.
Servings: 1
Equipment
- 1 18-ounce Schooner beer glass
Use a dark Mexican beer like Negra Modelo or a hard tea like Ray Ray's Sonoran Spirit. To make this drink spicier, garnish the drink with a jalapeno slice or two. El Ray Mix Especial is available online.
Ingredients
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Pico de Gallo Seasoning
- 1 teaspoon Maldon or other flaky sea salt
- 8- ounces michelada mix preferably El Rey Michelada Mix Especial Sinaloense
- 1 12-ounce can Ray Ray’s Sonoran Spirit Tea or other hard ice tea.
- Lemon round for garnish
- Chile for garnish optional
Instructions
- Combine Pico de Gallo seasoning and sea salt flakes in a saucer big enough to fit the rim of your glass. Pour the lemon juice onto another plate. Dunk the rim of the glass into the juice and swirl to coat. Then swirl the rim in chile/salt to coat.
- Fill the glass with ice. Pour in the michelada mix, top with beer and enjoy.
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