Thursday, January 14, 2010

Cerveza Preparada: The Bloody Mary of Beers

I'm not a rabid football fan, but I enjoy a solid afternoon of NFL games from time to time. On such occasions, I've noticed that it's very easy to consume vast quantities of light beer without really noticing. While I've done it many times, I'm getting old [and wise?] enough to prefer a drink that was tasty enough to remember drinking. There is a way, however, to turn light beer into a special occasion cocktail: the cerveza preparada [or Michelada, for reasons I haven't uncovered], and it'll be a hit at your next playoff party.I used to think of them as a low-octane margarita alternative for tacos and fajitas -- more of a summer thing -- but last weekend I had an epiphany: It's The Bloody Mary of Beers and perfect for when you're starting your beer consumption early. Recipes for micheladas are always written in "dashes" of this and that, but JG and I have been tinkering around with them and have finally come up with a reliable, measurable recipe. They're just salty and spicy enough to to sip at a more moderate pace without overloading your salty tastebuds... 'cause you'll need those for the snacks, right? All in all, the cerveza preparada is the perfect way to kick off a big game... Try 'em!*

Recipe: Cerveza Preparada
You can do these with any beer you like, but I prefer them with something light. It's best to serve these setups with the beer on the side and invite each person to pour their own. Amounts for a larger batch are below the first recipe.

2 Tbs kosher salt [optional for rims]

Per Glass:
1 lime
1 tsp soy sauce
1 tsp worcestershire sauce
2-4 dashes of hot sauce to taste [I prefer Cholula]
cracked black pepper

Additional lime slices to garnish, if desired.

Salt rims of pint glasses [if desired] by wetting rim with water and swirling in a plate of kosher salt.

Fill glass 2/3 full of ice, juice lime and pour sauces over ice. Crack a little black pepper over it all, garnish with a slice of lime, and serve with the opened bottle.

Premixed setups:
per 4 beers

1/2 cup lime juice
1 Tbs plus 1 tsp worcestershire
1 Tbs plus 1 tsp soy sauce
1 tsp hot sauce to taste [I prefer Cholula]

Put ice and cracked black pepper to 4 glasses. Pour in a scant shot or 3 scant tablespoons into each.

*In the interest of beer science, I have tried and do not recommend drinking the Budweiser "Cheledas." If you do try one, you will wonder how this ever caught on. [Sorry, Mike.]


  1. I don't know what that last dude said but maybe you should focus some energy on brewing beer - have you ever considered it?

  2. PS: bud chelada does very well in latino communities as I understand it.

  3. McDonalds $1 whatever quarter-pounder does well in white working-class communities, but that doesn't mean it's an inherently good burger.

  4. McDonald's $1 quarter-pounder does well in all communities

  5. I haven't actually seen a McDonald's in my new neighborhood. There must be one somewhere -- selling quarter-pounders out the wazoo -- but I walk all over the place now and I can't picture one anywhere.