The Michelada Is The Greatest Beer Cocktail Of All Time At Work

Office Michelada Ingredients.JPG
This refreshing experiment was NOT conducted in a place of business.
This weekend I celebrated my birthday at brunch. I'm not much of a bruncher, but there I was at Canne Rosso, a glass of water in hand listening to my waitress offer me a choice of mimosa, Bloody Mary or michelada. Hearing the great beer cocktail mentioned immediately brightened my morning, and I drank two down greedily despite my distaste with the amount of Bloody Mary mix the bartender tossed in the drink.

Later that evening, while consuming a birthday burger at Local, I watched as more micheladas were made. The woman behind the bar eschewed tomato altogether in favor of a stout dash of Valentina hot sauce, a squeeze of lime, some salt and freshly cracked pepper. I preferred its light and crisp effervescence. The michelada is not the greatest beer cocktail in the world simply because it brightened my birthday, though. It's the greatest beer cocktail in the world because you can get everything you need to make one at 7-Eleven, which may or may not be close to your office home.

Grab a six pack of Tecate from the beer section, then swing around the corner to the deli case where they keep fresh limes. Buy at least seven limes because citrus purchased at convenience stores take a Herculean squeeze to liberate even a single drop of juice. Hit the hot dog station and pick up six packets each of Cholula hot sauce, salt and pepper.

When safely back at your office home, squeeze three lime wedges into the bottom of a glass. Add one packet hot sauce, one packet salt and one packet of pepper. Mash ingredients with a white board Sharpie muddling stick and fill the glass with ice. Top off the glass with cold Tecate, stir and enjoy.

Office Michelada Finals.JPG
This photo is NOT blurry because of alcohol consumption. Any perceived image distortion should be regarded as a camera equipment failure.

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Boca
Boca

being a 3rd generation Texan and most of us from South-Central Texas, it was either called a Michelada or a Red Eye.

And you must, must use Clamato juice. It's the only way. You can't get all "authentic" about it if you're using tomato or bloody mary mix. that is unless you want to "bastardize" the whole thing entirely...which apparently you're just not cool with. Like sour cream enchiladas or brisket tacos.

Davey
Davey

Reitz needs to stop gushing over things that are simply everyday common things to us Texans. First it was the brisket tacos and now it is Micheladas. Is his next article going to inform us that George strait is pretty good songwriter? Or maybe you can go take your ground breaking journalism to Chicago to write about hot dogs. Hell, I know you are new around here but can't you at last try to act like you've been here before?

jdub1772
jdub1772

FYI, every George Strait hit was a product of Nashville songwriters - there isn't a single songwriter credit for George on his first five albums.

NoahWBailey
NoahWBailey

I was about to say. George Strait didn't even write "Amarillo By Morning." He's the country music equivalent of Pace picante sauce.

Davey
Davey

I never liked him so I wouldn't know. Perhaps he is the county music equivalent of a 7-11 Micheleda. Common popular crap without much substance.

Davey
Davey

I do apologize for the typos. Hopefully the point was not obstructed by them. Also, want to add that I generally like Reitz's articles but felt someone needed to check him for geeking out over our local staples.

Jon Daniel
Jon Daniel

You know you can edit posts, right?

Scott Reitz
Scott Reitz

 Davey,

I'm the last person to bitch about typos. As for Strait, he's not my bag, though I do hope at some point in my life to write the hell out of hot dogs in Chi-town.

Micheladas aren't Texan though, they're Mexican. And while Texas borders Mexico I've encountered a lot of Micheladas here that absolutely suck. Bloody Mary mix use is rampant in Dallas. Bars think, "hey, I have this on hand, so I can make a Michelada too" but that's not right. They end up with a drink that goes down like salsa, when a salty, acidic, fizzy drink is much, much better.

Micheladas aren't new to me either. I wrote about them back in DC. I've just never made one from ingredients I bought at a 7-Eleven before, and I'm surprised I can get better results in a parking lot, than I can at many bars in Dallas.

Thanks for reading, and I really hope you keep coming back, but you may want to avert your eyes when I start freaking out about sour cream enchiladas. THEY'RE SO GOOD!!!

Davey
Davey

I will keep reading but I can't promise to quit shaking my head.

cynical old bastard
cynical old bastard

Aren't there a lot of Mexican restaurants that use Clamato juice for the Michelada?

CheeryBitch
CheeryBitch

Back in my bartending days we called the beer/ tomato juice combo a "Poor Man's Bloody Mary". The michelada is a far more palatable drink.

matt
matt

el ranchito makes some steller micheladas

Nic Rodriguez
Nic Rodriguez

Reitz is getting in touch with his inner Mexicano. Cool.

Kergo 1 Spaceship
Kergo 1 Spaceship

Sounds not too bad, I may give it a a whirl this weekend.

Josh's broken records
Josh's broken records

It's alot better with some hot v8 or hot bloody mary mix and sub out Modello for that crap ass Tecate..you will thanks me Kergs!

matt
matt

 yepp, negro modello is the key

Titus Groan
Titus Groan

negra modelo or modelo especial?  Not sure I would want one with negra modelo.

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