How to recreate LA's choose-your-own-adventure beer cocktail at home.
There is one thing that I know Angelenos can hold over the head of pretty much any other city in the states: Los Angeles has damn good micheladas. Lots and lots of micheladas.
Fernando Lopez, the founder of I Love Micheladas, conceded that demographics might have something to do with it, but also suggested micheladas have paved their own way to popularity based on how damn tasty they are: how they’re a feeling of summer in a city that’s almost always bathed in sunshine.
Why here and now?
“It’s easy to drink. All those flavors are just reminiscent of being on the beach or being in your backyard,” Lopez remarked wistfully. “These are just flavors that have been partnered up with summer, fun, and good times.”
1-2 dried Morita peppers ¾ cups tomato juice 5 oz orange juice ¼ cup lime juice 1 ¼ tbsp sugar 1 tbsp sea salt ½ tsp fresh ground pepper 3 tbsp Worcestershire sauce Tajin for rimming Cold Mexican lager (you can substitute this for a lime or grapefruit flavored sparkling water)
Fill a small saucepan with enough water to cover the chilies and bring to a boil over high heat. Remove the pan from the heat. Add the chilies to the hot water and allow them to soften and get tender for about 20 minutes.
Remove the chilies from the water. Allow to cool and come to room temperature. Add chilies and the rest of the ingredients, minus the Tajin and beer, to a blender and blend everything until smooth. Strain into a cup with a pouring spout.
Rim a cold beer glass with Tajin. Pour about 3 ounces of the mix and then 12 ounces of cold lager to combine. Serve cold.