|Photo by Nick de la Torre|
Big Star to get our heads together. We got seated at the bar and ordered a round of micheladas, made with tecate and a mixture (roughly speaking) of tomato juice, spices, lime, and hotsauce (probably some other stuff too), served on ice in a beerglass with a salted rim (remaining 1/2 can of tecate on the side).
There was an approximate "mexican bloody mary" vibe but the beer was very light and added a quality like seltzer, beer seltzer, which lightened up the drink and embodied refreshing - not at all thick like a bloody mary. Great flavor, and the salt and heat made you thirsty as you were drinking, which was instantly refreshed and quenched as you drank more - rinse and repeat. Highly satisfying.
I meant it when I said I could stay there all day... settled for a half day.
No tried and true recipe to offer up here, so rather than spring something untested on you, you can either go check out Big Star if you get a chance (great cheap eats), or look up some recipes on the web and experiment at home. My kind of science.
Great article, and welcome aboard Clash! I recommend we try to recreate this cocktail in the lab!
I'm going to Mexico in a few days. Is there something you want me to try? (involving drinks)ReplyDelete
try a pina colada with breakfast - can't be beatReplyDelete