COCKTAILS: Thai–Chelada

Updated: Jan 17

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


STIR

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.


MIX

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.


FILL

Pint glasses with ice, add Michelada mixture, and garnish with lime wedges + cilantro (chopped). Serve immediately.


Grocery List: Thai-Chelada


Curious about the history of the Michelada? Check out Te Amo, Micheladas.