In June, we visited our good friends the Begerts down in Austin, TX...the heat was unreal, with every day of our long weekend a sweltering 105 degrees...the hottest summer on record! We spent as much time as we could indoors or in the local swimming hole...but while outside, the most cooling drink by far were the Micheladas. Less poetically known as a "bloody beer", every bar in town served them: a savoury, refreshing concoction of limey, spicy tomato juice with a cold, fizzy beer poured on top. There are many variations throughout Latin America (and Austin!), but this recipe is a great start. A nice change from the usual sugary-sweet summer cocktails, you can drink these all night long. And best of all, if booze is off-limits, just swap in a non-alc brew and join the party. —TheFlyingFoodie
Test Kitchen Notes
The recipe that inspired the Beer Cocktail contest theme, this Michelada is great if you're in the mood for something savory and refreshing that won't put you under the table. It's got some of the classic flavors of a Bloody Mary (tomato, citrus, Worcestershire sauce), but because you use beer in place of vodka, the general effect is gentler -- better suited to a lazy afternoon than a pick-me-up brunch. TheFlyingFoodie has you coat the rim of the glass with celery salt (which is also in the drink), an old school touch that we love. - A&M —The Editors
lime wedges, for garnish
celery salt or plain salt, for garnish
Prepare the glasses: rub the rims of four tall glasses with the lime wedges then coat the rims with either celery or plain salt.
In a bowl or measuring cup, combine the tomato juice, lime juice, celery salt, Worcestershire and Tabasco (or desired hot sauce) and mix well. Adjust seasoning to taste.
Add a handful of ice to each of the prepared glasses, then divide the tomato juice mixture between them (each should have approximately 4 tbsp/60ml of juice). Top up the glasses with half a bottle of beer each, then garnish with a lime wedge.