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Michelada with easy chamoy

Serves

1

Mexico's refreshing beer cocktail, served in a glass with our Salty Chilli Cocktail Rim with our easy chamoy recipe Chamoy is a salty, sweet, sour and spicy condiment typically used on cut fruit but here is it used to adhere the Salty Chilli Cocktail Rim to the glass.

Method

Chamoy Recipe (makes 65g)

  1. Wipe clean the Chile Ancho and remove stems and seeds.
  2. Open out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in hot tap water for 20 minutes.
  3. Drain the Chile Ancho and place in a jug suitable for a stick blender, add the rest of the ingredients and blend until as smooth as possible. Pass through a sieve into a small bowl.

Michelada Recipe 

1 x beer of your choice, dark or blonde, very cold

Dash of the following

  • Maggi sauce
  • Worcester sauce (as a vegan option use soy sauce)
  • Cool Chile Habanero Hot Sauce

Glug of tomato juice

Juice of ½ to 1 lime

Place the chamoy and Salty Chilli Cocktail salt Rim on two separate saucers.

Dip the rim of the glass in the chamoy, then dip into the cocktail salt.

Add the rest of the ingredients to the bottom of the glass except the beer. Gently pour the beer in. Drink!