Recipe by Ashley Bode
As spring sets in and the wind blows a little warmer are you envisioning yourself somewhere beachside? If so, you might want to reconsider your brunch drink of choice and try a Michelada.
South of the border, some would consider it to be superior to the Bloody Mary while still being a true variation. Micheladas are, traditionally speaking, beer, tomato or clamato juice with hot sauce, lime, and salt. Like in a Bloody Mary, tomato juice serves the purpose as the mixer, truly blending well with the carbonation of beer, the acid of lime juice and the brine of salt. Not to mention, tomatoes naturally lend themselves kindly to the introduction of heat of any kind making it not just a beer cocktail, but one that is balanced by all the basic elements: sour, spicy and savory.
Some believe the name Michelada comes from the Mexican slang phrase, “Mi chela helada” which translates to “my cold beer.” Different parts of Mexico will prepare the drink differently, each region having their own version on the classic. Some places specifically serve Cheladas, which omit the tomato juice.
Like the Bloody Mary, and the Red Eye (consisting of beer, tomato juice and an egg,) the Michelada is known for lessening the symptoms of a hangover. Though it may not be a proven fact, you will be hard pressed to find someone who doesn’t believe in its hair-of-the-dog-like abilities. Despite its morning rescues, the Michelada makes appearances all day long when you’re visiting Mexico as it is just as delicious in the afternoon with good torta or in the evening with a fantastic mole.
Prep time: 5 mins
Total time: 5 mins
1 12 ounce beer (amber ale or Mexican beer of choice)
1- 1 1/2 teaspoon Maggi seasoning
1 teaspoon hot sauce of choice, vinegar based is recommended
2 limes, juiced
2 cups Clamato (clam juice cocktail)
1. Combine all ingredients except for beer in large cocktail mixer. Mix thoroughly and pour into two salt rimmed glasses. Add in beer. Garnish with lime.