Batter Up and Fry: Tailgating Treats. “Micheladas”

At almost every tailgating party I have ever attended, the beverage of choice is beer. There’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 I’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 aren’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, I’d avoid David Clarke’s wonderful suggestions this time around and just stick with a simple, cheap Mexican beer like Corona, Sol, Modelo, or Tecate.

Michelada

Serves 1

1 t. Worcestershire sauce

Juice of ½ a lime

Pinch of salt (plus more to rim)

Couple of shakes of hot sauce

¼ 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 doesn’t fit into the glass at first, just keep adding the remainder to the michelada as you drink it.

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