Michelada
Photography by Sarah Tuck.
Bloody Mary meets a chilled beer! Who knew this combo would work so well? I love mine heavily spiced with hot sauce and don’t skimp on coating the rim of the glass, it’s part of the drinking experience.
Serves: 1
METHOD
Coat the rim of a tall glass in chilli and celery salt (see recipe below). Fill the glass with ice cubes. One-third fill with tomato juice, then add 1 tablespoon tequila, 2 splashes of Worcestershire sauce and 2-3 splashes of hot sauce, or more to taste (I used a chipotle hot sauce). Top up with chilled beer (we used a Mexican beer, Sol), squeeze over a lime wedge, give it a stir and serve immediately.
Chilli and Celery Salt Coating
1 tablespoon ground chilli
1 tablespoon sea salt, roughly crushed
1 teaspoon celery salt
To coat
1 egg white, lightly beaten until frothy
Combine the chilli and both salts in a saucer. Dip the rim of a glass in egg white then in the salt mix. Makes enough salt for several glasses. Store in an airtight jar.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!