Weekend sipper: The Michelada

I gave Rob Cantina by Paul Wilson for Christmas in the hope of some exciting mexican meals for us all. Rob ADORES Mexican food from his time travelling throughout central & south America and I knew he would love the things on offer.

Last weekend he sat down and had a perusal of the book. He was cooking but I said I didn’t want anything fussy. And while Mexican food isn’t fussy, it can take a lot of chopping, and ingredients and I didn’t have the patience for it (what can I say, I’m pregnant). But this drink caught his eye and made the cut.

Think bloody Mary cross beer cross taco (or so Rob told me). Perfect for hair of the dog or to get a Mexican fiesta started!

Michelada

1 teaspoon sea salt
1 teaspoon chilli powder
1 lime wedge
60ml tomato juice
30 ml freshly squeezed lime
1 teaspoon worcestershire sauce
Dash hot sauce
Pinch ground cumin
Pinch freshly ground black pepper
Pinch celery salt
1 small bottle of chilled Mexican beer
1 sliced radish to garnish

1. Combine the salt & chilli powder together on a plate and run the fresh lime around the rim of your glass and dip the rim into the mixture

2. Into the glass combine the tomato juice, worcestershire sauce, lime juice, hot sauce, cumin, pepper and celery salt and mix (adjusting to taste)

3. Top up with beer and garnish with radish slices

Did you have a big night last night?
Find that hair of the dog works OK or what’s your hangover cure?