During the month of April Happy Hour City will be celebrating all things beer related. Each week we will educate you on the different types of beer, we will also show you how to make beer centered cocktails/drinks, and we will be giving you the inside scoop on some of the best beer bars & breweries around LA.
Continuing our Beer Month theme, this week we are featuring one of our favorite beer-cocktails from our south of the border neighbors- a Michelada!
Despite it’s simple ingredients, a Michelada is only good when it’s made right. I know what you’re thinking, “How can someone mess up a Michelada?” You’d be surprised… But we’re here to make sure that doesn’t happen. If you follow our recipe, you’re in the right starting position.
There are many different versions of a Michelada throughout Mexico AND Latin America, we provided you with the recipe we believe is the best version. The most crucial ingredient is the beer, for a good Michelada you need a solid Mexican lager style beer. Lucky for you, Mexico has perfect their very own brewing style so there are options. You can use a Modelo, Tecate, Pacífico, Victoria, Corona, or Dos XX.
The rest of the ingredients are simple, our recipe includes Clamato for flavor, fresh lime juice, hot sauce, and an appetizing ingredient like Worcestershire sauce-that’s all. The secret lies in getting just the right balance.
A Brief History:
The word, “Michelada” might have been made up. The most possible explanation is that it’s the shortening of the Spanish slang phrase, “Mi Chela Helada” which translates to "my cold beer." In Mexico, it is highly believed that this spicy beer cocktail is a hangover cure.
Another version of it’s origin involves one Michel Ésper who found himself at Club Deportivo Potosino in San Luis Potosí, Mexico. During the 1960s, Ésper switched up his usual order and began to ask for his beer with lime, salt, ice, and a straw. He also asked for it in a special cup called a "chabela.” The tall glass + ingredients made it seem as if it were a beer limonada (Spanish for lemonade).
Eventually his trend caught on and other members of the club started asking for beer using Esper’s name. They called it a "Michel's lemonade", it is believed the name was shortened over time to Michelada. As the years passed the drink was modified with its current ingredients.
The commercialization of Micheladas in the U.S. blew up in 2010. When major U.S. beer producers began marketing “cervezas preparadas,” like Budlight’s Lime-A-Rita. Eventually the chelada/michelada category was introduced and grew in popularity among the country's Latin American population. We don’t recommend these, making it yourself, or getting it at bar with the natural ingredients is much better.
Random Beer Fact:
In the early 1540s Alfonso de Herrero was granted permission by Europe to open the first brewery in the Americas. It was believed to be south of Mexico City.
We hope you enjoy this spicy version of beer, if you make it, let us know if you nailed the balance! Thanks for reading, and as always...