The Michelada, at its core a simple mixture of beer and hot sauce, sounds like a drink concocted by cash-strapped college kids. But cerveza preparada (prepared beer) is a traditional favorite in Mexico and the American Southwest, where you'll never find it made the same way twice (and where it is often enjoyed in the morning after a long night). Some like the addition of tomato juice, but on a sweltering summer's day we prefer a crisp, refreshing version like the one from Israel Prado of El Chile Cafe y Cantina in Austin. It's our new favorite hot-weather cocktail.
1 lime wedge
Chile with salt and lime seasoning (such as Chilimon)*
2 tablespoons fresh lime juice
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 12-ounce bottle Dos Equis lager
Run lime wedge around rim of 20-ounce glass [bigger than a pint - we used the infamous Coors Light football glasses from BWW - perfect!] to moisten. Pour seasoning onto small plate; dip rim of glass in seasoning. Fill glass with ice. Add lime juice, hot pepper sauce, and Worcestershire sauce to glass. Add beer. Sprinkle with more seasoning and serve.
*A dry seasoning blend of chiles, salt, and lime; available at some supermarkets and Latin markets.
This is surprisingly very refreshing. I thought the bite of the pepper sauce would remove that, but it seems to do the opposite. It's as if that little bit of kick accentuates the stimulating and crisp cold of the icy beer and lime juice.
The recipe doesn't mention that you should mix it and the picture in the magazine shows a darkness hovering around the bottom of the glass that implies you shouldn't, but it was much better when you stir it up and get all of the flavor in every sip. Also I didn't find Chilimon (although I love the name and will seek it out), but mixing kosher salt with chile powder seemed to suffice.
This drink is a nice change of pace. I find it much more refreshing than straight beer on a warm summer day.
Of course, let me know if you try it and what you think. And this isn't a meme, but I think I'm going to tag Chemist on this one. :)