From the website that touted the Pickleback, comes the Michelada. The NYT’s Toby Cecchini describes it as “a cousin of the Bloody Mary, or a spiced-up version of a Midwestern staple, the Red Eye.” (For a more cautious take on the drink, see Eric Felten’s A Curious Treat From Down Mexico Way.)
There are several variations, but here’s one from Cecchini:
Use a pilsner or other tall beer or cocktail glass; a 20-ounce cooler or imperial pint works beautifully in that it allows for the ice, the additives and an entire 12-ounce bottle of beer. Cut a small lime wedge and use it to moisten the rim of the glass, then invert it onto a saucer of kosher salt, or salt mixed with chili powder. Fill the glass with as much or little ice as you wish. Then use whichever of the following ingredients fit your mood, pouring the beer in last. Do experiment with lavish versions compared to more stripped-down ones to see which you like best. Salud!
— Fresh lime juice, about an ounce, or one lime’s worth. I like to save the squeezed half-hull to cap the drink, to incorporate the aromatics of the oil into it as well.
— Maggi Seasoning
— Salsa picante (bottled hot sauce)
— Worcestershire sauce
— Soy sauce
— 1-3 ounces tomato juice
— Beer, 12 ounces.
Perhaps something to enjoy while watching today’s game.
Enjoy responsibly.