Champagne’s fine and all but let’s get real. When we’re going through a chart topping heat wave and it still feels like 95 even after the sun goes down, only the coldest, iciest beer, ahem, beer cocktail, will do. Enter the summer’s new go-to: the Michelada. It’s got all of the makings of the. Best. Cocktail. Ever. A fiery blend of worcestershire, mysterious spices, citrus, and a dash of hot sauce, topped off with ice-cold beer and finished with a salt rim. Think of it as the Bloody Mary’s sultry Mexican cousin, the one who seems to get more gorgeous the hotter it is. And for what to wear on those days when you can’t bear to have anything touch your skin, slip right into Hanro’s light-as-air Mia chemise.
Michelada – makes one beer cocktail
1 ounce fresh squeezed lime juice – this is roughly the juice of one medium sized lime
3 – 5 dashes of hot sauce – Valentina is great here but you can also use Cholula or Tabasco
3 – 5 dashes Maggi seasoning
3 – 5 dashes Worchestershire sauce
1 – 3 ounces Clamato (optional, but we love it)
Ice cold Mexican beer of your choice – Negro Modelo, Modelo Especial, Pacifico and Tecate are all great choices
If you want a salt rim, before filling it with ice + deliciousness, rub a lime wedge along the rim of your glass of choice and dip in a saucer of kosher salt to create the salt rim. Fill the glass with ice. Build the cocktail in the glass by pouring in the lime juice, hot sauce, Worchestershire sauce, Maggi seasoning, and Clamato (if using). Top with beer to desired level. Stir gently, and park yourself in front of a fan.