Michelada de Tamarindo
This riff on the classic michelada swaps the tomato juice for tamarind soda. Sweet, tangy, spicy, and above all: ultra-refreshing!
Equipment
- 2 pint glasses
- 1 cocktail spoon
Ingredients
For the rim
- 1 tbsp chili lime seasoning or Tajín see notes
- 1 lemon slice
For the michelada
- 1 can beer any lager, Corona, etc. - 12 oz
- 1 can tamarind soda see notes
- 1 tbsp Chamoy
- 1 tbsp lime juice about half a lime
- 1/2 tbsp Tabasco ...or more, that's up to you
- ice
Instructions
- Place your seasoning of choice on a shallow dish. Wet the glass rims using a slice of lime, then dip them in the seasoning to rim them.
- Place your desired amount of ice in the glasses. Add Tabasco, lime juice, and chamoy.
- Add half of the can of tamarind soda to each glass, then top with half a can of beer each.
- Stir your micheladas and add any kind of garnish you like. Serve to a crowd or sip on your own!
Notes
- If you don't want spicy glass rims, you can also use plain salt.
- Tamarind soda is commonly sold both at Mexican/Latino stores and Asian supermarkets. There are different types, but they should all work fine. In a pinch, tamarind syrup or sweet tamarind pulp also work, but they will result in a stronger michelada because the beer isn't diluted as much.
- You can leave the chamoy out if you can't find it or it isn't your thing, but I think it goes really well in a michelada de tamarindo. It really adds some complexity, not to mention a nice reddish color.