Meet the Michelada. Like a Bloody Mary, only beerier, this marvellous mix of Mexican lager and savoury seasonings is about to spice up your cocktail game in a big way.
Tomayto, tomarto; clamayto, clamarto. No matter how you say it, clamato juice is the Michelada’s secret weapon. Made from tomato concentrate, MSG and dried clam broth (hear us out!), this potent concoction is at the very heart of the drink. On paper, those ingredients may not whet everyone’s whistle, but trust us – clamato juice is the umami bomb behind the Michelada’s success.
Joining the umami army are Worcestershire sauce, Maggi Seasoning (of bánh mì fame), Tabasco, and Tajin, a tangy lime and chilli powder. Add ice, top with Mexican lager, and you’ve got yourself one hell of a cocktail. And don’t forget the celery stalk. For antioxidants.
Now, there are two Michelada origin stories, but we’re only going to give you the good one. Sometime in the 1960s, a chap named Michel Ésper walks into the famous Mexican sports bar Club Deportivo Potosino. He orders his beer in a chabela – a glass typically used for limonada (AKA shandy) and asks for lime, salt and ice on the side. His fellow members are curious and start ordering ‘Michel’s limonada’ for themselves. Shortening it to ‘Michelada’ and adding their savoury spins along the way (hello clamato), they made this spicy number into the drink we know and love today.
Curious? Try it for yourself! And remember to raise your chabela to Michel and the members of Club Deportivo Potosino. Salud!
