As I wrote a few days back I mixed my first Michelada. I knew of the drink, but looking at the ingredients, it just did not look like something I would find refreshing. How wrong I was. I used Pacifico, as this recipe called for. In my opinion, this “light” beer has a bit of a bitter taste, but it still worked out as the main liquid in the beer.
Yesterday I decided to pick up some Modelo Especial, which is a a bit smoother drinking beer. I was trying to offset a bit of the beer taste that as present when I first poured my Michelada. I also picked up some Maggi Seasoning Sauce (jugo sazonador). Usually used to create a broth, this was a salty liquid similar to Worcestershire sauce, but without all the spiciness.
My pour yesterday consisted of a 12 ounce can of Modelo, 6 ounces of Clamato (I still had the picante flavored in the refrigerator), two dashes of Worcestershire sauce, lime juice, El Yucateco Habenero Hot Sauce, a few dashes of Maggi Seasoning and Tajin Fruit Seasoning.
I covered the rim of the glass with the Tajin. Over ice I combined the Worcestershire, sauce, lime juice, hot sauce and the Maggi Seasoning. Once mixed I poured the beer and the Clamato together. I mixed it together and tasted.
I consider this a much better mix. What was better about it? There was a spicy aftertaste after downing a cold swallow of the Michelada. The spice stayed with you for a bit, which was nice. Also the fruit season of the Tajin was a nice flavor with the actual drink. I think I have greatly improved my Michelada. I would like try a darker beer, for example Negro Modelo and see how the flavors come together. The other option would to vary the hot sauce based on the Scoville scale.