The Thai fish sauce and Sriracha give this michelada (It's NOT a beer cocktail; it's a Michelada!) a spicy umami kick; togarashi is technically a Japanese chile pepper blend, but we threw it in, well, just because we can. —INGRAIN, Fall/Winter 2019
RECIPE / Miguel Miramontes
Makes 8 servings
4 cups Clamato juice (chilled)
3 12-ounce bottles dark lager (chilled)
½ cup fresh lime juice
1 teaspoon Sriracha
1 teaspoon fish sauce
1 tablespoon kosher salt
1 tablespoon togarashi spice blend
To serve: lime wedges + ice + cilantro
4 cups Clamato juice (chilled) + 3 12-ounce bottles dark lager (chilled) + ½ cup fresh lime juice + 1 teaspoon Sriracha + 1 teaspoon fish sauce together in a large pitcher.
1 tablespoon kosher salt + 1 tablespoon togarashi spice blend together on a small plate. Rub rims of 8 pint glasses with a lime wedge and dip in salt mixture.
Pint glasses with ice, add Michelada mixture, and garnish with lime wedges + cilantro (chopped). Serve immediately.
Curious about the history of the Michelada? Check out Te Amo, Micheladas.