Dirty Michelada

Cinco de Mayo commemorates the day in 1862 when a small group of Mexicans defeated the French at Pubela and prevented them from taking Mexico City. The French used a defaulted loan as an excuse to invade. The resulting festivities live on today.

Many people mix up micheladas on Cinco De Mayo. I discovered this sweet, spicy, sour and umami filled drink while working in the kitchens in Tucson, Arizona. I had never heard of the beverage before and quickly fell in love with the balance of flavors and low alcohol content (I can not hold my liquor). Typically mixed according to people's individual tastes, but it usually includes a lager style beer, a tomato mixer, Worchestire sauce, lime juice, hot sauce, and chamoy on the rim.

I wanted to create a recipe that everyone could enjoy. I know in some parts of the world, finding chamoy or its key ingredient tamarindo is difficult. Also, the traditional method of making chamoy is time consuming. Peeling large amounts of apricots, mashing the fibrous tamarindo and simmering for hours. I figured out a way to hack the process with the same flavor profiles. The recipe for the michelada is a base recipe. Play with the ingredients to create your own flavorful sip.

Kanpai!

Chef Angie Staats

Chamoy

¼ cup Raisins

1 cup Water

¼ cup Apricot Jam

1 teaspoon White Vinegar

1 teaspoon Hot Sauce

Place the water and raisins in a small saucepan. Bring to a boil, then reduce heat to a simmer. Simmer for 30 minutes or until the raisins are very soft. Drain.

Place the raisins, apricot jam, hot sauce and vinegar in a blender. Puree until very smooth.

Dirty Michelada

Serves 2

1 cup Clamato

1 (4 oz.) can Diced Hatch Green Chiles; Hot or Mild

1 cup Ice

1 teaspoon Worchestire Sauce

1 Tablespoons Lime Juice

¼ teaspoon Hot Sauce

2 (12 oz.) can or bottle of a lager style beer. Recommend: Crooked Tooth Brewery Mango y Pina, Corona, Tecate, Victora, Modelo

1 cup Tajin

Pour the chamoy into a small bowl. Place the tajin into a small bowl. Dip the rim of your glass in the chamoy, then the tajin.

In a blender, add the ice, hatch chiles with liquid and Clamato. Pulse until blended. Pour into glass.

Add the worchestire sauce, lime juice, hot sauce and beer.

Garnish with your favorite toppings. Suggested: Pineapple, celery, watermelon or lime.

Note: This recipe is a base to make your favorite sip. Play with the ingredient quantities to make your own custom drink.

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