I’ve never been much of a beer drinker (don’t judge me, Brooklyn), but last summer, an introduction to Micheladas completely changed my opinion of the bubbly, golden beverage. I’m a big fan of savory cocktails, so I certainly wasn’t going to turn down any drink with soy sauce added to it- even if it was being added to a liquid that often caused my face to resemble that of someone who had just eaten a whole lemon. Alas, one sip of this Mexican classic and I was sold. I spent many evenings last year (after working for it with a long bike ride) enjoying what slight summer breezes we have here in Brooklyn and sipping my new favorite drink. Eventually, winter came along and my palette shifted to red wine cravings, so I was thrilled a few weeks ago on a trip to the Florida Keys, to be reintroduced to the Michelada with one of the best variations on it that I have ever tasted. After kayaking 18 miles and camping out on our own private island, we decided to take a little break (since camping on your own private island is hard work) at a local Mexican hole in the wall. This is where I discovered a Michelada made with orange juice and some secret ingredients that gave it the best kick and tang I had ever come across. Unfortunately, the waitress wouldn’t share their secret, but based on the color and taste, I’m convinced that the “orange juice” must have been something more similar to orange Tang.
With that in mind, I when I arrived back in rainy New York, I decided to keep the summer feeling going with my slightly healthier take on the Michelada using Bragg Liquid Aminos. I’m making it my goal this summer to try Michelada’s wherever I can find them and to taste the many different takes on what I consider to be the perfect summer drink. You may also be happy to learn that since my introduction to Michelada’s and after a few fantastic flight tastings, I have learned a bit more about beer and can now be seen every once in a while with one in hand. Here’s the Michelada blend that I have come up with…
1 can or bottle of beer (non-dark beers are best)
1/2 tbsp Bragg Liquid Aminos (or soy sauce)
1 tsp Worcestershire Sauce
Juice of 1/2 lemon
Juice of 1 small lime
A few dashes of Tabasco Sauce
1/2 tsp. Garlic Pepper
To season the rim of the glass, I combine a little salt with garlic pepper, Adobo and paprika.
Place rim seasonings on a small plate, wet the rim of the glass and dip into seasonings. Pour beer into a glass, add remaining ingredients, stir and serve cold.
Rockin it Oh yeah, gonna make some of these for Cinco de Mayo!