Frozen Michelada Food

FROZEN MICHELADA

Steps:

• Mix the chili powder, salt and sugar in a small bowl, and then transfer to a plate. Rim 2 tall pint glasses with 1 lime wedge. Press the rim of each glass, one at a time, into the spice mixture to coat the edge. Chill glasses until ready to serve.
• Put the lime juice, tomato juice, Worcestershire sauce, hot sauce, celery salt and 1 cup ice in a blender and puree until smooth. Pour the mixture into the 2 chilled glasses and top off each with a bottle of beer. Garnish with the lime wedges and a sprinkle of celery salt.

MICHELADA

Steps:

• Combine the salt and chili powder on a small plate. Rub the lime wedge along the rim of a large lager beer glass, and then dip the rim into the chili salt. Fill the glass with the ice. Pour in the lime juice, tomato juice, hot sauce, Worcestershire and beer. Stir briefly to incorporate. Garnish with the lime wedge.

MICHELADA

Steps:

• Mix the salt and chili powder together in a small dish. Rub the rim of the glass with some lime juice and then dip the rim in the salt mixture. Add the lime juice, tomato juice and a splash of hot sauce to a cocktail shaker. Add some ice cubes and the cold beer. Shake well and serve.

MICHELADA

Steps:

• Combine the lime juice, Worcestershire sauce, hot sauce and a pinch of salt in a tall glass. Fill the glass halfway with ice, then pour in the beer and stir. Serve with a lime wedge.
• Hot:
• This beer cocktail calls for any kind of hot sauce, so choose your favorite. We like Cholula and Valentina.
• Hotter:
• Mix equal parts kosher salt and chipotle chile powder. Moisten the rim of the glass with a lime wedge, then dip in the chile salt. Mix in the michelada as directed.
• Hottest:
• Rim the glass with chile salt (see above). Muddle 1 or 2 thin slices serrano chile pepper with the lime juice in the glass, then mix in the remaining ingredients as directed.