This article highlights the chelada recipe which renders the beverage famous. Thank us later.
- 2 teaspoons honey
- ¼ cup kosher salt
- ½ teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 2 limes, juiced
- Lime wedges to garnish
- 2 cups light Mexican beer
- 2 ½ teaspoons Worcestershire sauce
- 2 teaspoons hot sauce such as Tabasco
- 1 teaspoon low sodium soy sauce
- 1/2 jalapeno, seeded and diced (optional)
- freshly cracked black pepper
- First things first, you need to dip the dip of the glass rims into the honey.
- Then, in a plate place salt, paprika and cayenne and mix with a fork. Then rim the glass in this mixture as well, fill it with ice and keep it aside.
- Fill a large shaker with ice partially, then add the remaining ingredients apart from the jalapeno.
- Close it and shake it well until mixed properly. Divide the mixture and add lime wedges for garnish, black pepper and jalapenos. Serve it to the guests.
Tequila and Sangrita Michelada
- 1-2 oz Sangrita Tradicional
- 1 oz tequila
- 10-12 oz lager beer
- 1 halved lime
- Volcano salt for garnish
- Add sangrita into a glass then add the tequila.
- Slice the limes and place one of them to coat the glass rim with juice, then dip it in volcano salt
- Squeeze the remaining lime into the glass.
- Then, add ice till half and pour in the beer slowly.
- 12 parts Castelvetrano or other mild green olives
- 36 parts beer
- Cold Roman Mix
- 12 Oysters shucked, liquor reserved
Ingredients for Roman Mix
- 3 lb Heirloom tomatoes chopped
- 1 tbsp Salt-packed capers chopped
- 2 Red Fresno chiles chopped
- 1 Shallot, diced
- 2 tbsp pickled peppers Chopped
- 2 tsp Asian fish sauce
- 1 tsp Cabernet vinegar
- 1 tsp Ground Aleppo pepper
- Kosher salt
- Freshly ground black pepper
- 1 tbsp fresh flat-leaf parsley Chopped
Preparation for Roman Mix
- Pass the tomatoes to the fine grinding wheels and then add the capers, shallot, chiles, pepper, fish sauce, Aleppo pepper, and vinegar and mix these ingredients well.
- Add salt and pepper for seasoning and taste and stir in the parsley.
Recipe for the Bloody Roman
- Keep two olives in 6 pint glasses.
- Pour half beer bottle into each glass and add roman mix as the topping evenly divided among the glass.
- Now put 2 shucked oysters with the liquor in each glass and garnish with an extra olive, a Serrano chile and chile threads and you are done!