Michelada con Mugre y Ajonjolí Garapiñado

Name: Michelada con Mugre y Ajonjolí Garapiñado
Ingredients: 2 tablespoons hot sauce (like Tabasco, Cholula or Valentina); 2 tablespoons soy sauce; 2 tablespoons Worcestershire sauce; 2 tablespoons Maggi sauce; 1 teaspoon kosher salt; ½ teaspoon coarsely ground black pepper; 1 cup Ajonjoli Garapiñado (or candied sesame seeds, for coating the rim); Chamoy sauce (for coating the rim); Ice cubes; ½ cup freshly squeezed lime juice (more to taste); 4 Mexican-style beers (chilled); 4 lime wedges (to garnish)

Spiced Michelada with Candied Sesame Seeds

Recipe Yield

4 micheladas

Cooking time

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Ingredients

For the Mugre:

2 tablespoons hot sauce like Tabasco, Cholula or Valentina
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons Maggi sauce
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper

For the Micheladas:

1 cup Ajonjoli Garapiñado or candied sesame seeds, for coating the rim
Chamoy sauce for coating the rim
Ice cubes
½ cup freshly squeezed lime juice more to taste
4 Mexican-style beers chilled
4 lime wedges to garnish

To Prepare

To make the Mugre:

Combine the hot sauce, soy sauce, Worcestershire, Maggi sauce, salt, and pepper in a small bowl and mix well.

To make the Micheladas:

Pour the candied sesame seeds onto a small plate. Pour a thick layer of chamoy sauce on another small plate and gently dip the rim of a chilled beer glass into it to coat, then dip it into the sesame seeds to coat.
Place ice cubes into the glass. Pour about 2 tablespoons of the Mugre and about 2 tablespoons lime juice over the ice, then pour the beer on top. Garnish with a lime wedge.