Cheladas

Not just for breakfast anymore!

Sorry for the long dark period. I started my school year and got super busy for awhile.  Time to rejoin the living.  And what better way than with a quick recipe for my latest favorite cocktail -- the Chelada.

This beverage goes by the name Chelada, Michelada, Cahavela, and Bloody Beer -- among others.  I don't really respect the differences, I just want to show you how to make mine.

If you know me you'd know that I don't like recipes that are overly complicated and/or have too many ingredients.  If you read other sites about Bloody Marys and Cheladas you will see that most people put 20 ingredients in there.  Also, I don't like regular Clamato.  I thought that it was the clam juice I didn't like, but it turns out that it is just too thin for my tastes.  This Clamato Preparado is just what the doctor ordered. 

You'll need;

• 12 pack of cold mexican beer (I use Pacifico)
• 4 bottles of Clamato Preparado 
• 3 limes
• Ice
• 1 tsp regular sea salt (or kosher salt)
• 1/2 tsp smoked salt (not optional)
• Worcestershire (optional)
• Cholula Sauce (optional)

Cut the limes into quarters.

In a saucer mix the 2 types of salt.

Use the lime to moisten the rim of your glasses. Run half of each rim in the salt mix.

Squeeze the lime into the glass and toss away.  Fill the glass halfway with ice.

Add equal parts beer and Clamato.  I usually subtract a couple of ounces from the overall volume of the glass and then cut that in half to figure out how much of each to put in.  After the first one you can eyeball it.

Stir once and serve.  If you think it needs to be hotter you can add a drop or two of Cholula or Tapatio (don't use Tabasco, please).  If you think it needs more earthiness you can add a drop of Worchetershire.

The ice is actually optional, but it will slow you down.

When I am feeling lazy I just add equal parts beer and Preparado, but I really feel that the smoky salt and the hint of lime help out a lot.

Another satisfied customer.