Apparently, July 12 is Michelada Day. Who knew?
The Michelada is likely the best-known beer cocktail in the USA. This unexpected, tall, cool drink is well-known in Mexico and Central America, and until recent years, it was rare to see it served in the USA.
The Michelada is an enigma, offering bright refreshment along with deep, savory accents and a vibrant dose of acidity, thanks to the addition of fresh lime juice. It’s the sort of drink that satisfies your thirst while simultaneously causing thirst. If you’re not careful, you could be six or seven Micheladas in before you know if you’re satiated or thirsty.
The Michelada is often touted as the ultimate hangover cure. We make no medical claims here, but if you are on a Mexican beach suffering from being over-served the previous night, it can’t hurt.
Like so many cocktails – and possibly more so – there are countless variations on the perfect Michelada recipe. The basic idea is a savory condiment, such as Worcestershire sauce, hot chili sauce, and lime juice, diluted with a healthy dose of beer. Some recipes include tomato juice or Clamato, which has become a trendy addition to the Michelada. Personally, I am not a fan of the tomato addition, but it is not a deal breaker.
Now that we have covered the supporting cast, what about the star of the show – beer? The Michelada is a beer cocktail, and this should not be an afterthought. The classic Michelada calls for a crisp and clean Mexican lager, such as Pacifico or Tecate. In our increasingly competitive drinks market, there is a modern push to create a big and bold beer. That would be a mistake. I love the classic Mexican Pilsner-like lager or Victoria lager on the daring side of the spectrum.
The BevX Michelada is simple and pretty accurate to the original, utilizing Mexican hot sauce, Worcestershire sauce, Maggi, and lime juice.
Would you like to create your own Michelada? See the BevX Michelada recipe here.
Enjoy!