Cheers and Happy Father’s day to my dad, who simply called it beer and clam.  Little did I know as a youth that his afternoon summertime drink actually had a name.  The Michelada is a Mexican cocktail with many variations, and while I’m no expert in this area, I do know you’ll love this Zesty Michelada with Clamato juice and spice just as my own father enjoyed his “beer and clam”.

Although a little spicy and salty, the Zesty Michelada is quite thirst quenching and goes down easy on a hot day.  For those who aren’t familiar with the original Clamato juice, it’s basically a blend of tomato juice, spices and clam juice.  You may think clam juice and beer is an odd combination, and I suppose it kinda is. Yet the clam gives it a bit of brininess that makes it perfectly “slurpable” over a chili spiced salted rim.

Don’t forget about the garnish either!  It’s a cocktail that can balance all you can through at it.  I personally like shrimp and celery but go on and try chunks of spicy sausage, cherry tomatoes and or lime.  I think a little wedge of cheese could also work.  There’s no rules and that’s the fun of it, so enjoy!

Recipe source for Zesty Michelada inspired by Fox Valley Foodie Authentic Michelada

Zesty Michelada
Print Recipe
Servings
4 people
Servings
4 people
Zesty Michelada
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. In a flat shallow dish combine salt, chili powder and lime zest. Cut one wedge out of the whole lime and run along the rim of 4 tall beer glasses to wet the edge. Dip each glass rim into salt to rim the edge. Set aside.
  2. Measure Clamato juice into a 2 cup liquid measure and add lime juice from remaining lime, hot sauce, Maggie seasoning and Worcestershire sauce. Stir to combine. Fill the salt rimmed glasses 1/3 full of ice and pour Clamato mixture equally between glasses and top with beer. Garnish as desired and serve immediately.

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