July 12th Is National Michelada Day.

There are several variations of this beer-based Mexican cocktail. Our version of a Michelada calls for a rich tomato passata (puree).

That’s what DeLallo used in this recipe. Instead of hot sauce, they heat things up with an oil from spicy Calabrian chili peppers.

Top with an ice-cold beer and you have the perfect drink for any hot day.

Food Trivia: A beer cocktail is called a beertail, for short.
 
 
RECIPE: SUPER-RICH MICHELADA

Ingredients

  • 1 tablespoon chili powder
  • ½ tablespoon coarse sea salt
  • 4 ounces DeLallo Passata Rustica Rich Tomato Purée (or substitute)
  • 1 dash Worcestershire sauce
  •  

    Michelada
    [1] A special Michelada for National Michelada Day (photo © DeLallo).

  • 2 dashes DeLallo Calabrian Chili Pepper Oil (from 6.7-ounce pepper jar), or your favorite hot sauce
  • Juice of 1 lime
  • 1 (12-ounce) bottle of beer
  • Ice
  • Garnish: lime wedge
  • Optional rim: salt, chili powder, lime zest
  •  
    Preparation

    1. PREP the glass: Place the chili powder and salt in a small shallow dish. Rub the rim of a tall (12-ounce) glass with a wedge of lime. Coat the wet rim with the chili salt mixture. Add ice.

    2. CREATE the tomato mixture by combining Passata, Worcestershire sauce, chili pepper oil, and lime juice in a large measuring cup or small pitcher. Pour the tomato mixture into the prepared glass.

    3. TOP with beer until the glass is full. Stir gently.

    4. NOTCH the lime wedge on the rim of the glass, or serve it on the side.
     
     
    HERE’S THE HISTORY OF THE MICHELADA

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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