Clamacheve – Michelada With Clamato Recipe

Michelada
Michelada

History Of The Michelada.

It would be hard to pin down a single origin to the michelada and most likely there isn’t one. Doing a search of digitally archived newspapers, magazines, and books the earliest printed reference I can find to the michelada is in the early 1990s. In a 1992 Mexican book, “Cafión Castro, detective tropical y otras crónicas” by dámaso Murúa, the author mentions the main character stopping to get a michelada and in parenthesis explains it’s a beer with lime and salt. Which tells us the michelada existed but was obscure enough that it needed to be explained. In a 1998 mexican travel guide “Mexico – Traveler’s Companion” by Maribeth Mellin, the author explains that for ordering authentic local drinks “The latest beer concoction is the michelada , served in an icy mug with an inch or so of lime juice in the bottom , salt around the rim and ice”. She also points out that some regions add Maggi sauce to their micheladas and call michelada’s without Maggi sauce just cheladas. I found a few other examples that mirror this information but you get the idea.

The impression i get from these publications from the 1990s is the earliest form of the michelada was just lime juice and salt and the different recipes are regional. Micheladas made with Maggi Sauce, Clamato, or just lime and salt are all equally authentic and most likely developed simultaneously in different regions. So make the Michelada the way you like and flavor it as you feel fit.

These days the Michelada made with only lime juice and salt is usually referred to as a Chelada instead of a michelada. The modern naming of these drinks is a bit clearer than the older way as it helps distinguish between the variations. The Chelada is the lime juice and salt version, the michelada is the savory one with Maggi sauce or soy sauce, and the clamacheve is a michelada with clamato. Where I live, a clamacheva is the default michelada recipe, and nine times out of 10, this is what you will get when you order a michelada.

What Does The Clamacheve Taste Like?

The Clamacheve is a fantastic drink; it tastes like a beer mixed with a Bloody Mary. The funky tomato juice with spices and salts mixes very well with the malty refreshing taste of a beer. The times I have traveled somewhere where they are unfamiliar with this drink, I will order a bloody mary and a beer and mix the two at the table. The other tables look at me like I’m crazy but taste like a michelada with clamato. If you like bloody marys, then you would like this.

The best advice I can give on making a good Clamacheve or Michelada is not to be afraid to load it up with spices and lime. I am not Mexican, so when I consulted my born and raised in Mexico friends on how to make these, they would tell me to add a little lime juice, a little this, a little that, etc. My idea of a little was very different from their idea of a little, and once I learned that my micheladas started to taste good. So add a good amount of spices, and don’t be afraid that you may have added too much. It might be the right amount.

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Clamacheve

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Course: DrinksCuisine: Mexican
Servings

1

servings
Calories

127

kcal
ABV

4%

Total time

3

minutes

Learn how to make a Clamacheve.

Ingredients

  • 1/2 oz Lime Juice

  • 1/2 tsp Salt

  • 1 tsp Worcestershire Sauce

  • 1 tsp Hot Sauce

  • 2 oz Clamato

  • 12 oz Pale Ale or Lager

Directions

  • Combine all the ingredients except for the beer in a pint glass and mix to combine.
  • Pour in beer and enjoy.
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Chelada – Recipe & History

Chelada
Chelada

History Of The Michelada And The Chelada.

It would be hard to pin down a single origin to the michelada and most likely there isn’t one. Doing a search of digitally archived newspapers, magazines, and books the earliest printed reference I can find to the michelada is in the early 1990s. In a 1992 Mexican book, “Cafión Castro, detective tropical y otras crónicas” by dámaso Murúa, the author mentions the main character stopping to get a michelada and in parenthesis explains it’s a beer with lime and salt. Which tells us the michelada existed but was obscure enough that it needed to be explained. In a 1998 mexican travel guide “Mexico – Traveler’s Companion” by Maribeth Mellin, the author explains that for ordering authentic local drinks “The latest beer concoction is the michelada , served in an icy mug with an inch or so of lime juice in the bottom , salt around the rim and ice”. She also points out that some regions add Maggi sauce to their micheladas and call michelada’s without Maggi sauce just cheladas. I found a few other examples that mirror this information but you get the idea.

The impression i get from these publications from the 1990s is the earliest form of the michelada was just lime juice and salt and the different recipes are regional. Micheladas made with Maggi Sauce, Clamato, or just lime and salt are all equally authentic and most likely developed simultaneously in different regions. So make the Michelada the way you like and flavor it as you feel fit.

These days the Michelada made with only lime juice and salt is usually referred to as a Chelada instead of a michelada. The modern naming of these drinks is a bit clearer than the older way as it helps distinguish between the variations. The Chelada is the lime juice and salt version, the michelada is the savory one with Maggi sauce or soy sauce, and the clamacheve is a michelada with clamato. Where I live, a clamacheva is the default michelada recipe, and nine times out of 10, this is what you will get when you order a michelada.

What Does A Chelada Taste Like?

The Chelada is fantastic, and the lime juice and salt mix beautifully with beer. The lime’s acid and freshness perfectly cut the beer’s malty flavor. It’s a great beach drink and a great beer to enjoy after a day of hard work outside.

The best advice I can give on making a good Chelada or Michelada is not to be afraid to load it up with spices and lime. I am not Mexican, so when I consulted my born and raised in Mexico friends on how to make these, they would tell me to add a little lime juice, a little this, a little that, etc. My idea of a little was very different from their idea of a little, and once I learned that my micheladas started to taste good. So add a good amount of spices, and don’t be afraid that you may have added too much. It might be the right amount.

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Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Chelada

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Mexican
Servings

1

servings
Calories

111

kcal
ABV

4%

Total time

3

minutes

Learn how to make a Chelada.

Ingredients

  • 1/2 oz Lime Juice

  • 1/2 tsp Salt

  • 12 oz Pale Ale or Lager

Directions

  • Combine all the ingredients except for the beer in a pint glass and mix to combine.
  • Pour in beer and enjoy
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If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Sake Bomb – Japanese Bomb Shot

Sake Bomb
Sake Bomb

The Sake Bomb Chant.

Ichi, ni, san! Then boom, you pound your fists on the table, causing the shot glass to slip between the chopsticks and fall into the drink. Alcohol splashes everywhere, you then chug it, and everyone has a good time. Ichi, ni, san is Japanese for 1, 2, 3. Many popular theories have this cocktail was invented during the American occupation of Japan after WWII, but I don’t buy that. That story seems too neat and convenient to me. I’m guessing (so I’m most likely wrong), but I feel this was a gimmick drink at a sushi restaurant in the late 1970s/early 80s. Some bullshit story about it being invented during WWII was told to make it sound fantastic, and bars pushing this drink sold more high markup alcohol. I can’t prove that or have any evidence to back that up, but that seems more plausible given the type of drink this is.

What Does a Sake Bomb Taste Like?

The sake bomb is pretty good. I’m personally not the biggest fan of sake, but I find it mixes well with beer. Usually, the drink is chugged, so you never really get a chance to taste the drink, but the fruit and grain flavors of the sake are subtle enough to enhance the beer’s existing flavor without changing it too much. I rarely buy sake, but I mix it with beer when I do.

What Is The Best Beer To For A Sake Bomb?

Typically a Japanese beer is used like Sapporo, Asahi, or Kirin. Those three beers are all lagers, so lager-style beer is what you want to try and stick with. Almost all beer in Japan is a lager; only a few, like Hitachino Nest, are ale-style beers. So try and stick with one of those three if you can. Asahi super dry is my favorite of the three, but the best beer to use is the one you like at the end of the day.

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Sake Bomb

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

131

kcal
ABV

6%

Total time

3

minutes

Learn how to make a Sake Bomb.

Ingredients

  • 8 oz Lager Beer

  • 1.5 oz Sake

Directions

  • Pour half a 12 oz bottle of beer into a pint glass
  • Separately pour a shot of sake into a shot glass.
  • Place 2 chopsticks on top of the pint glass the width of the shot glass.
  • Place the shot glass on top so it is supported by the chopsticks

Notes

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Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.