Aka Biiru: Japanese-Style Michelada
We had the chance to travel to Mexico several times, having close friends who live there. One drink we always enjoy is michelada, a cocktail made with beer, lime juice, tomato juice and other seasonings. This is our recipe for aka biiru, a michelada made with Japanese seasonings. Kampai!
|
Portion |
1 drink |
|
Preparation Time |
5 minutes |
|
Level of Difficulty |
Easy |
INGREDIENTS
|
1/2 cup |
Light Japanese Beer |
|
2/3 cup |
Clamato |
|
1 tablespoon |
Rich Soy Sauce - Tamari |
|
1/2 tablespoon |
|
|
1 1/2 tablespoon |
Lime juice |
|
1/8 teaspoon |
Yuzu kosho (optional) |
|
1 pinch |
Shichimi togarashi |
|
1 piece |
Cucumber |
|
To taste |
Ice cubes |
PREPARATION
- Slice a lime in half and use a piece to moisten the rim of a highball glass. Carefully turn the rim of the glass in shichimi togarashi and leave to dry for a few moments.
- Fill the glass with ice cubes.
- Pour in the Clamato, tamari soy sauce, yuzu ponzu, lime juice and mix. For a slightly spicy flavour, add the yuzu kosho.
- Finally, fill the glass with beer and stir gently.
- Top with a cucumber stalk sliced like a pine needle.
- Kampai!
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