The recent (and short-lived) warm weather in the Northwest sent me running for Mexican beer. But not just any beer: a beer cocktail. The Michelada, which means something like “my cold beer,” is a cerveza preparada or prepared beer. And I know what you’re thinking, “Ice in my beer? Are you a terrorist or something?” I was skeptical too, but that soon disappeared. The Michelada takes a pleasant, but mediocre beer and transforms into something that is cool (and stays cool), salty, and piquant. Think of it as the beer equivalent of a Bloody Mary. It’s become increasingly popular and you can even buy a pre-mixed version of it called Miller Chill. If you don’t have the 90 seconds to mix your own drinks, well, then you deserve to drink crappy, mass produced domestic beer.
As with many drinks, the internet offers a wealth of variations and mis-information. When in doubt, it’s usually best to keep drinks simple (so no clamato or soy sauce in mine). Here’s the basic recipe:
One 12 oz. light-bodied Mexican beer (Tecate, Sol)
A half ounce of lime juice
A few dashes of hot sauce/Tabasco sauce
A few dashes of Worcestershire sauce
Margarita salt (I suggest mixing it with some kind of seasoning salt, chili powder, and/or lemon pepper)
Ice
Rim a pint glass with lots of salt, fill with ice, and pour in about ¾ of the beer. Add lime juice, hot sauce, and Worcestershire sauce. Stir and garnish with a lime. As with many summer-themed drinks, the enjoyment of this beverage increases in direct relationship with the temperature and proximity to the beach. This could be your new summer drink. Salud!
Suggested Pairings: Tacos, fajitas, Tequila, more Micheladas
In Portland, Oregon try one at: Por Que No? (3524 N. Mississippi, 4035 S.E. Hawthorne)
by Lukas Sherman
