Michelada

Not Your Lawnmower Beer

During these sit-outside, grill-some-meat-for-dinner evenings of summer, nothing quite completes the experience better than a well made drink. Margaritas are a standard as are numerous rum concoctions, but sometimes it's hot. Really hot. And all you want is a big tall glass of something cold with a little kick.

Enter the Michelada.

Sitting on the patio waiting for the charcoal to reach white-hot, I enjoy a cold sip. Spicy, salty, sweet and tangy with a crisp hoppy snap, it's the perfect partner to a small pour of reposado tequila, in this case AsomBroso La Rosa 3 month -- highly respectable on its own, but paired with the Michelada, the moment is complete.

Some Yankee beer makers have adapted the recipe and (to questionable success) produced a bottled version. Don't buy it. Something this good deserves some care and proper ingredients. Here's the build:

How to Make a Michelada Rim a tall pilsner or pint glass with sea salt and fill with ice. Add all ingredients except the beer. Slowly pour or "slide" in your favorite Mexican or South American beer (mine is Negra Modelo). Stir lightly to mix and garnish with a lime wedge. Don't like tomato juice? Leave it out. Feeling brave? Replace the juice with tequila. This will make your dog days of summer feel much less doglike. Questions? Ask us on Twitter: @thurshappyhour.

Michelada Recipe 1 bottle: your favorite Mexican cerveza 2 dashes Worcestershire sauce 2 dashes Maggi or soy sauce 2 dashes hot sauce such as Cholula or Tabasco 1-2 ox tomato or Clamato juice Fresh squeezed lime (one quarter) Salt See how-to at left. Did you print your beer shopping list yet? What's your favorite Latin cocktail? We'd like to know. Email us.

Copyright © 2009, Pybop, LLC (for thursdayhappyhour.com). All rights reserved.

How to Make a Michelada Rim a tall pilsner or pint glass with sea salt and fill with ice. Add all ingredients except the beer. Slowly pour or "slide" in your favorite Mexican or South American beer (mine is Negra Modelo). Stir lightly to mix and garnish with a lime wedge. Don't like tomato juice? Leave it out. Feeling brave? Replace the juice with tequila. This will make your dog days of summer feel much less doglike. Questions? Ask us on Twitter: @thurshappyhour.

Michelada Recipe 1 bottle: your favorite Mexican cerveza 2 dashes Worcestershire sauce 2 dashes Maggi or soy sauce 2 dashes hot sauce such as Cholula or Tabasco 1-2 ox tomato or Clamato juice Fresh squeezed lime (one quarter) Salt See how-to at left. Did you print your beer shopping list yet? What's your favorite Latin cocktail? We'd like to know. Email us.

Copyright © 2009, Pybop, LLC (for thursdayhappyhour.com). All rights reserved.

Comments

[Erin Malone]

Oh, this description is making my mouth water. I will try it this weekend.

[Shelly]

BTW, If you love Spanish/Mexican/Brazilian inspired drinks and food, you MUST check out this video foodie site we just discovered: Mmm Me Gusta. Her latest episode shows how to make Tequila Steak (yum!) and a few easy Latin mixed drinks. We can't wait to try them!

http://megustacooking.com/me-gusta-ep-2-global-cocktails-tangy-steak

[MechaFunkyMonkey]

Ah, one of (if not) my favorite late-summer indulgences. Served alongside some piping hot arepas, there are few things more blissful on this planet! That being said, this looks like a plata tequila in the picture as opposed to the AsomBroso La Rosa mentioned. Absolutely gorgeous photography though. I look forward to future posts. Slainte Mhath!