Batter Up and Fry: Tailgating Treats. “Micheladas”
At almost every tailgating party I have ever attended, the beverage of choice is beer. Thereâ€™s not a lot better than a cold one to wash down the greasy burgers and chips or to cool you off on those hot afternoons.
Every once in a while, however, I like to change things up–especially for tailgates earlier in the day when maybe Iâ€™m not quite ready to delve straight into a beer. These days I like to warm up with a michelada, which I often describe as a beer bloody mary. My favorite version incorporates tomato juice, Worcestershire sauce, lime juice and hot sauce for added kick. A salted rim adds the final touch. I think it is the ultimate brunch tailgate cocktail.
If you arenâ€™t a fan of tomato juice, you can leave it out. Add more or less hot sauce to suit your personal tastes. As for choosing a beer, Iâ€™d avoid David Clarkeâ€™s wonderful suggestions this time around and just stick with a simple, cheap Mexican beer like Corona, Sol, Modelo, or Tecate.
1 t. Worcestershire sauce
Juice of Â½ a lime
Pinch of salt (plus more to rim)
Couple of shakes of hot sauce
Â¼ c. tomato juice (or V8, or Clamato)
1 bottle of beer
Run a lime wedge around the edge of a glass and then dip the glass into salt to rim.
Add the Worcestershire sauce, lime juice, salt, hot sauce and tomato juice to the glass. Give it a quick stir and then add ice to the glass. Finally pour in the beer and stir to top it all off. If the whole bottle of beer doesnâ€™t fit into the glass at first, just keep adding the remainder to the michelada as you drink it.
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