Soy Free Michelada
Total time10 min
Prep time10 min
Cook time0 min
4.6(28)
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Learn more →Ingredients
2 servings
- 1 lime, halved (1 half for rimming, 1 half juiced)
- 2 tbsp coarse salt
- 1 tsp chili powder
- ½ cup tomato juice
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp hot sauce (such as valentina or cholula)
- 1 tbsp worcestershire sauce
- 1 tsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - ice cubes, as needed
- 2 cans (12 oz each) mexican lager (such as modelo or tecate), cold
For serving
- lime wedges, for serving (optional)
- celery stalks, for serving (optional)
Instructions
- 1
On a small plate, mix the coarse salt and chili powder together. Run the cut side of one lime half around the rim of each tall glass to moisten it, then press and rotate each rim in the salt-chili mixture until evenly coated.
- 2
Fill each rimmed glass with ice cubes.
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