08.02.07 5:00 AM CDT
• After After Hours
• Josh Robertson
In the August issue, our Drink of the Month is the Michelada, a Mexican beer cocktail that has developed quite a following in Texas in recent years. Our recipe came from Austin’s El Chile Café y Cantina and calls for a 20-ounce schooner glass. This is, perhaps, getting a little loco with it—a more modest Michelada can easily be made with less-exotic glassware (and less beer). Editor Dave Pfister procured this recipe from Tulum’s Zamas hotel, where he performed extensive taste-tesing on a recent vacation.Michelada Zamas
INGREDIENTS
2 ounces freshly squeezed lime juice
4 dashes Worcestershire sauce
4 dashes Tabasco sauce
4 dashes Maggi Seasoning Sauce
Ice
Beer
Salt
PREPARATION
Rub the rim of a 10-ounce collins glass or highball glass (which Mexicans call a vaso jaibolero) with lime, then salt the rim. Add several cubes of ice, the lime juice, Worcestershire sauce, Tabasco sauce and Maggi Seasoning Sauce. Fill the remainder of the glass with beer, and serve immediately.
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