The Michelada, a Mexican and Latin American beer cocktail (of which there are many variations) is made with beer, lime juice, salt, assorted spices and peppers, and sometimes tomato or clam juice. That might not sound terribly appetizing, but give one a try before summer ends, if you get a chance, and you may be pleasantly surprised. The Micheladas I’ve had have been spicy, a bit tart and totally refreshing. In Mexico, Micheladas are considered a good hangover remedy, and consumed like we do Bloody Mary’s. Because it’s a cocktail sans liquor, it’s got a relatively low alcohol content. If you’re a beer drinker, it’s a nice way to give your drink of choice a little zing (and nutrient value).
1 bottle Mexican beer (Negro Modelo, Dos Equis, Bohemia)
3 oz tomato juice (Bayless leaves this out)
1 teaspoon hot sauce
Moisten the rim of your pint glass or mug with the cut side of 1/2 lime. Spread coarse salt on a small plate, then up-ened the glass into the salt. Fill the glass 1/2-full of ice, then add lime juice (about 1/4 cup), hot sauce, tomato juice and beer.
Instead of hot sauce, you could also use chili powder, Worcestershire sauce or fresh chilies. Here’s a slightly more complicated Michelada recipe from The Beer Chicks.
Photo: Food Republik