A picnic table of tacos, a lazy afternoon or a backyard barbecue: These summer domains are where the Michelada reigns.
The savory, Mexico-born mixture of beer, hot sauce, seasoning and lime achieves a remarkable ratio of effort (minimal) to refreshment (maximal).
That "seasoning" bit is where the flavor lies; it's also where bartenders across the country have been playing. These creative versions are labor-intensive: In New York, Mayahuel spikes Modelo with tomato and celery juices, celery salt, Worcestershire, cayenne and lime.
At Nopalito in San Francisco, beer is flavored with a sangrita of tomato, jalapeño and orange. Los Angeles' Diablo offers paletas (ice pops) of jalapeño, tomato and yuzu to dunk into drafts for a progressively flavored brew.
The simplest iterations are no less satisfying. The Michelada at Chicago's new Parson's Chicken & Fish captures the drink's elemental allure (get the recipe). Parson's equation features Modelo Especial, lime, hot sauce, Worcestershire, and a quirky umami jolt that many a Michelada maker swears by: Maggi Liquid Seasoning.
Guadalajara-made Valentina is Parson's preferred hot sauce. Any hot sauce will do, as long as it has flavor as well as heat. Get creative--without added effort--by playing with these varied options for adding fire.
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