Description
Spicy, Sour, and Intensely Refreshing! This recipe uses fresh dill, and dill pickles to create some lip smacking micheladas!
Ingredients
Scale
For the Micheladas
- 12 Oz Cerveza (light beer)
- 12 Oz Clamato (or tomato juice)
- 2 Tbsp fresh squeezed Lime Juice
- 2 Tbsp Dill Pickle Juice
- 1 Tbsp Worcestershire
- 3 Tsp Tobasco (or similar Hot Sauce)
- 1 Sprig fresh Dill, finely chopped
- 1 Tsp cracked Black Pepper
- Ice for the glasses
For the Rim
- Sea Salt (enough to cover bottom of a small plate)
- 2 Tsp Tajin
- 2 Tsp Chili Powder
- Lime Wedge
For the Garnish
- 2 Sprigs Fresh Dill
- 2 Dill Pickle spears
- 2 Lime wheels
Instructions
- On a small plate, add enough salt to cover the bottom, tajin, and chili powder and mix together.
- Run the lime wedge around the rim of two glasses, then dip each into the salt mixture, rotating and rolling to evenly coat.
- Fill glasses 3/4 with ice.
- Divide Clamato, Worcestershire, Lime Juice, Pickle Juice, Hot Sauce, Black Pepper, and Fresh Dill between the two glasses, and top with the beer.
- Garnish with Lime wheel, Dill Pickle spear, and fresh Dill
Notes
I like my micheladas spicy, so I usually add an extra dash or two of hot sauce. You can leave topped with beer and let your guest mix as they please, or mix everything together before serving.
- Prep Time: 00:05
- Cook Time: 00:00
- Category: drinks
- Cuisine: mexican