Today in drinks you can make exclusively with bodega-bought ingredients: the Michelada.
The day before a wedding I went to in Mexico, the bride and groom hosted a party that closely resembled a poolside episode of MTV's The Grind in the best way possible. It was hot — and well, hot. (August, Mexico, you do the math.) And no matter how quickly I drank my Sols, they kept getting unappetizingly warm before I was done.
It's not even pretending to be cold.
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After downing a couple tepid bottles, I got out of the pool, padded into the kitchen, and took action. I grabbed a keg cup, filled it with ice, poured my beer over the top, squeezed in a few tiny limes, added a dash of hot sauce, and shook some red seasoned salt on top. What I had was almost a Michelada.
A Michelada, I later learned, is supposed to have some sort of tomato juice, while a Chelada doesn't. But even the New York Times Magazine acknowledges this drink is not wed to precision. I refined the recipe upon my return to New York.
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