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Drink Recipes
Classic Michelada Spicy Miche-Nada Mango Michelada Pickle Michelada
The original classic mexican beer cocktail.
1. Rim a glass with Twang Reserve Michelada Salt then fill with ice.
2. Add Twang Classic Michelada Mix and Mexican Lager.
3. Garnish with a lime wedge and enjoy!
bloody mary
a Sunday funday essential.
1. Rim a glass with Twang Reserve Michelada Salt then fill with ice.
2. Add Twang Reserve Classic Michelada Mix and 2oz of vodka.
3. Garnish with an olive and a celery stick.
A light, non-alc beverage with a kick!
1. Rim a glass with Twang Reserve Lime Salt, then fill with ice.
2. Add Twang Spicy Michelada Mix and sparkling water.
3. Garnish with a lime wedge.
A refreshing twist on a classic drink.
1. Rim a glass with Twang Reserve Michelada Salt then fill with ice.
2. Add Twang Classic Michelada Mix and mango flavored hard seltzer.
3. Garnish with a chamoy candy stick.
Pickle lovers rejoice! This one’s for you.
1. Rim a glass with Twang Reserve Pickle Salt, then fill with ice.
2. Add Twang Pickle Michelada Mix and beer.
3. Garnish with a pickle spear.
try our twang reserve rimming salts to take your cocktail up a notch.
@TWANG_OFFICIAL FOLLOW US:
bloody maria tradition with a tequila twist.
1. Rim a glass with Twang Reserve Lime Salt then fill with ice.
2. Add Twang Reserve Classic Michelada Mix and 2oz of Tequila.
3. Garnish with a lime wedge.
CLASSIC ceviche STEAK SPICY shrimp cocktail
Prep Time: 15 mins
Cook Time: 10 mins
Makes: 1 Shrimp Cocktail
• ½ cup Twang Classic Michelada Mix
• ½ cup diced tomatoes
• ½ cup diced red onion
• 1 cup diced cucumbers
• ¼ cup chopped cilantro
• juice of 7 limes
• 1 lb diced imitation crab
• 1 lb large shrimp (shell on)
• ½ tbsp salt
• 1 tsp pepper
Ingredients preparation
1. Add water to a pot and bring to a boil.
2. While water is heating up, combine Twang Classic Michelada Mix, diced tomatoes, red onions, cucumbers, imitation crab, lime juice, salt and pepper in a large serving bowl then set aside.
3. Boil shrimp for 5 minutes or until cooked. Once done, peel, clean, and cut into small chunks.
4. Add the shrimp to the large bowl and mix all ingredients well.
5. Serve with tostadas or tortilla chips and enjoy!
• 1 cup Twang Pickle Michelada Mix
• 1lb chicken wings
• ½ cup flour
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• vegetable oil
Ingredients preparation
1. Marinate chicken wings overnight in 1 cup of Twang Pickle Michelada Mix.
2. Prepare flour mix by adding the flour, salt, paprika, and garlic powder to a bowl, and mix well.
3. Heat oil in a frying pan or large saucepan to 375°F.
4. While the oil heats up, coat each wing by rolling in the flour mix.
5. Fry the wings in oil for 10 mins or until crisp with a minimum internal temperature of 165°F.
6. Plate, and serve with a side of ranch.
• 1 cup Twang Classic Michelada Mix
• 12oz Mexican lager of choice
• 1lb cubed beef chuck boneless steak
• ½ of a medium onion
• 1 medium tomato
• 1 bell pepper (or other veggie of choice)
• vegetable oil
• pinch of cilantro
Ingredients preparation
1. Marinate steak in a bag overnight (or 1-hour minimum) with 1 cup of Classic flavored Twang Michelada Mix and 1 can of Mexican Lager.
2. Preheat oven to 475°F.
3. Cube all veggies by slicing them into squares at about 1 ½ in by 1 ½ in.
4. Assemble skewers by adding meat, onion, tomato, and bell pepper until the skewer is complete. Repeat for all skewers and place on a tray sprayed with non-stick oil.
5. With a brush, lightly coat the assembled skewers with oil. Bake for 25 to 30 minutes or until meat reaches a minimum internal temp of 145°F.
6. Garnish with cilantro and serve.
Ingredients
• ½ cup Twang Spicy Michelada Mix
• ¼ cup diced tomatoes
• 1 onion cut in half
• 3 peeled garlic cloves
• ¼ cup diced cucumbers
• ½ small avocado
• juice of 1 lime
• 1 tbsp chopped cilantro
• 2 tbsp ketchup
• 8 large shrimp (shell on)
• pinch of salt & pepper
preparation
1. Boil water in a pot and add in 2 tbsp of salt, 3 garlic cloves and half of an onion.
2. While water comes to a boil, dice up the other half of the onion, tomatoes, cucumber, avocado, and cilantro.
3. Boil shrimp for 5 minutes or until cooked.
4. Scoop the shrimp out and set aside ½ cup of water from the boil. Then peel, clean, and dice the shrimp into chunks. (keep 3 shrimp intact for garnish if desired)
5. Combine all ingredients in a 16oz schooner and mix well.
6. Garnish the rim with the remaining intact shrimp and a lime wedge, then serve.
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