Michelada

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*Facts at a glance*
Michelada
Type:	Beer cocktail
Primary alcohol by volume:	Beer
Served:	"Straight up"; without ice
Standard garnish:	Lime or lemon
Standard drinkware:	Pub glass
Commonly used ingredients:	One part tomato juice One part beer A few drops of Worcestershire sauce and/or Maggi sauce or Soy sauce
Preparation:	The sauces are added first, with the lemon or lime juice. The beer and tomato juice are added, mixed, chilled and served

The Michelada is a popular Mexican alcoholic beverage of a genre known in Spanish as cerveza preparada (prepared beer) and in English as a variety of cocktail. There are several variations. In some cases it is similar to a Bloody Mary but containing Mexican beer instead of vodka, although a less complicated concoction of Mexican beer with sauces and lime juice added (see recipe below) is also referred to as a Michelada. The drink dates back to the 1940s, when mixing beer with hot sauce or salsa became popular in Mexico. In recent years, the drink has begun to become popular in the United States, and now various ready-made mixes are marketed and sold to US consumers.

Simply mixing beer with tomato juice is a popular version of cerveza preparada, but if lacking the salsa inglesa (Worcestershire sauce) or Maggi sauce, this concoction would usually not be referred as a michelada. If the Michelada has any type of hot sauce in it, in Mexico it may be called a "Michelada Cubana" (no relation to Cuba has been found, just as with the Torta Cubana).

[edit] Origin of Name

the Michelada cocktail is often related as a Mexican drink, but the name is American; "Michelada" is taken of a recipe that included "Michelob" Beer in the 80's.

[edit] Recipe (International Readers)

This recipe is the most common way of preparing a Michelada.

In a chilled Salt-rimmed mug or glass pour in 325 mL (12 Fl. oz.) of tomato juice or Clamato. Clamato is becoming more common.

A few drops of hot sauce, such as Valentina or Bufalo. McIlhenny's Tabasco sauce is not usually used, as it leaves a slight vinegary aftertaste.
A few drops of Worcestershire sauce
A few drops of Maggi seasoning or soy sauce.
Squeeze a lime wedge (lemon wouldn't be strong nor sour enough).
Mix the ingredients in the glass.
Slowly add one 325 mL (12 Fl. oz.) Mexican beer (preferably a dark beer like Indio or Negra Modelo).

[edit] Recipe (Central Mexico)

There are big discussions in central Mexico about what is a Michelada since 50% says it's called cubana and the other 50% says it's indeed michelada.

Cubana recipe:

Squeeze one green lemon in mug (depending on the lemon´s juice you might just use one half).
Add salt
Add three cubes of ice (yes beer with ice, that's how we drink it here!).
Add what ever mexican beer you want, be careful when serving because salt makes the beer to have more foam.
Mix it and enjoy your fresh drink.

Michelada recipe:

Squeeze one green lemon in mug (depending on the lemon´s juice you might just use one half).
Add a pinch of salt.
Add three ice cubes (iced beer is acceptable in Mexico).
A few dashes of Tabasco Sauce.
A few dashes of Worcestershire sauce
Any Mexican beer. (Victoria Beer is a good choice, but it is not exported). Be careful when pouring because the salt will make the beer foam more than usual.
Mix and enjoy.