Emile Stieffel's Abita Michelada

By Meaghan Collier

Published 07/25 2013 11:24AM

Updated 07/25 2013 11:31AM

Yield 2 - 16 oz Drinks

8 OZ  Clamato Juice
1 Dash Worcestershire sauce
2 Dashes Crystal hot sauce
1 Dash Maggi or soy sauce
Salt, for rimming the glasses
1/4 cup freshly squeezed lime juice (from about 2 medium limes), rinds reserved
1 - 12 oz Abita Turbo Dog Beer
2 Sprigs Cilantro
Freshly ground black pepper, for garnish


1. Place enough salt in a wide, shallow dish to cover the bottom. Rub the rims of glasses with the reserved lime rinds and dip the glasses into the salt. Fill the glasses with ice and set aside.

2. Place the lime juice, Worcestershire sauce, hot sauce, and Maggi or soy sauce in a Boston Shaker and mix to combine.

Alternate Method
Lot - Substitute your favorite Dry Rub for Salt

Plate Presentation
2 - 16OZ Frozen Beer Mugs Or  Beer Schooners
Lot - Crushed Ice

Ring the lip of a frozen beer mug with a lime wedge, then dip the lip in the dry rub, as you would to salt a Margarita. Fill the glasses with ice, then fill the glasses half full with the clamato mixture.

Top off the glasses with the Turbo Dog Beer, garnish with a few grinds of pepper and a sprig of cilantro, and serve.

Chef Notes:
This is a Latin inspired recipe… the drink is usually made with a dark and heavy beer, you can certainly substitute an amber or lighter beer.

Learn more from Chef Emile at Buffs on the Bayou

Friday, July 26th   

4:30-6:30 p.m.

WTAMU Campus, Dr. Hazel Kelley Wilson Alumni Banquet Hall

Featuring acclaimed Chef Emile Stieffel and a delectable menu of food and drinks

Crawfish and Shrimp Stuffed Pasta Shells

Cajun Dirty Rice


Creole Eggnog

Abita Michelada

Abita Black Voo Doo Beer

Audience members will have opportunity to participate in the preparation of these New Orleans-style dishes and taste them upon completion.  Cost is $75. 

RSVP by calling 806-651-2037 

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