My friend, the Michelada


When it’s hot out, the last thing I want to do is put on heavy layers of clothes. Or exercise. Or work. Forget cooking.

If I’m not working on one of these unbearably hot July days, I’m hiding out in my apartment with my trusty fan, a spray bottle of cool water and dreaming of the refreshing beverages like Nan’s iced tea, lemonade, or a Michelada.

aaaah, Michelada

The Michelada, for anyone unfamiliar with the drink, is a “prepared beer”, or a beer cocktail, from south of the border. Using little more than chili, salt, lime and Worcestershire sauce, a glass of light beer is transformed into a transcendent adult beverage that is so delicious and fulfilling, it can make you forget how hot it is outside.


Michelada

For the Chili salt

Mix a handful of kosher salt with a pinch of cayenne pepper or Thai chili.

Mix together in a mortar and pestle. Taste.
Note: I make my own chili salt with Kosher salt and a Thai chili “paste” I found at the Asian market. Feel free to experiment with other chili peppers and your favorite salt. Or, if it’s just too hot out to think about that sort of thing, skip the experimentation and just buy a chili salt mix which can be found in the spice section of most supermarkets!

For the Drink
1 Can of Tecate (or any light beer with very little flavor)
1 lime (cut into wedges)
2 dashes of Worcestershire sauce
1 dash of hot sauce
ice

Rub the lip of the glass with one of your limes. Dip the rim of the glass onto a plate covered with chili salt. Put glass aside.

Throw the 4 lime quarters into your cocktail shaker. Muddle until the juice is released. I suggest muddling the limes to give the drink it’s necessary texture. But if you don’t have a muddler, just squeeze the juice in the glass. Add two dashes of Worcestershire sauce, 1 dash of hot sauce (or more if you like it really spicy). Add ice. Shake to coat the ice with the spice and lime juice. Pour contents into your salt-rimmed glass. Add beer to the top.

You will find that there is still plenty of beer left over in the can. The beauty of this drink is how it starts off really spicy and as you add your beer, it becomes lighter and lighter.


Though I don’t drink beer often, this drink is so unbelievably refreshing and easy to make, it’s got me thinking that maybe I should keep a six pack in the fridge. Enjoy!

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Brooke Burton nominated for best food writing

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Food Woolf Written by:

Brooke Burton is an Los Angeles-based restaurant professional and hospitality expert. She is a freelance food writer, speaker, and co-author of The Food Blog Code of Ethics.

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