Ingredients👩🏽‍🍳

• Bouillon Powder (I normally use *knorr suiza)

• Chili Powder ( I prefer *Tajin)

• Worcestershire Sauce

• Tabasco Sauce

• Habanero (I like using El Yucateco or La Anita)

• Lime Juice

• Course Salt

• Clamato Juice ( Can be substituted with Tomato Juice)

• Beer (Preferably Lager, or any Mexican Beer)

• ICE

• Cilantro + Cherry Tomatos + Chile Serrano (For Garnishing)

🌶 intro🌶

"My quest for the perfect Bloody Mary came from my love for Micheladas"

🌶 🌶🌶 A Michelada blends perfectly well with any occasion. It is also one of the best ways to cure a hangover. A Michelada works like a charm as an aperitivo, it is refreshingly attractive in a hot beach day and it brings a spicy coziness to the end of a busy day.

I have tried many Micheladas and experimented with all kinds of ingredients. There are places in Mexico called Clamaterias that explore different variations. But lets not get ahead of ourselves, for now I will share with you the way I do my Famous Michelada.

👩🏽‍🍳 I do not use measurements and leave it to pinches and teaspoons depending on your taste. The only ingredient which should be half to the amount of beer is the Clamato Juice.

 While living in Argentina I kept finding myself in situations where I could not order proper Michelada. I kept craving spicy bubbles, a beer and tomato juice with any sauce and lime would do.

This recipe has ingredients that are easy to order in almost any restaurant.

Remember you can always add more or less spicy sauce (tabasco works) If you are in an Asian restaurant just can replace it with Sriracha.