With both soy sauce and Worcestershire in the mix, the Michelada at Austin’s Hotel San José is packed with savory goodness. “The Worcestershire gives our Michelada a bit of briny funk and the soy sauce gives umami, texture, and is an aspect of our inspiration of ‘Texas meets Tokyo,'” says lounge supervisor Laura Burnette.
1 bottle beer (Mexican lager, amber or your beer of choice)
2–3 oz. fresh lime juice (less if you like a meatier texture, more if you want a thinner drink)
2 dashes Tabasco
2-3 dashes Worcestershire
¼ oz. dark soy sauce
4–6 twists fresh coarse-ground black pepper
Glass: pint glass
Garnish: lime wheel
Rim a pint glass with coarse salt and garnish with a lime wheel. Fill the glass halfway with ice cubes and add the remaining ingredients, except the beer, into the glass. Serve with a stirring straw and beer on the side (so you can add beer to the glass per individual taste).
Hotel San José, Austin
Did you enjoy this recipe? Sign up for our newsletter and get weekly recipes and articles in your inbox.