Move over bloody mary – we’ve found the ultimate brunch drink, and it’s bloody lovely.
Called the michelada, it’s what our Mexican friends use to quench hangovers and it's an icy cold beer served with a mix of lime, salt, chilli, spices and sometimes a dash of tomato or clamato juice. There's literally a million (we counted) different ways to serve it according to your flavour hotspots, but essentially think of it as bloody beer, a turbo-boosted beer, or a beer cocktail.
Rumour has it that it was first invented during the Mexican Revolution of 1910, when the military leader El General Don Augusto Michel asked for his troops to be served cold beer with lime and hot sauce to pep them up. His name (Michel) was then combined with the Spanish for ‘cold one’ (chelada) and fans of a spicy drink forever doffed their hat to him for his booze-inventing prowess.
Why it's amazing
Expert cockteliers Soulshakers tell us, “The michelada is a great hangover cure for four reasons. It’s chilled, so it makes your heart go faster when you drink it. It’s salty, so it replaces electrolytes. It’s hydrating and also has booze, so will make you feel right again. Like a bloody mary, it’s a very personal drink depending on how much heat you like, so the best result is to make it yourself.”
We’re thinking there may just a few people in need of this pick-me-up brunch drink this bank holiday weekend, so here’s Soulshakers' recipe on how to mix up a perfect michelada.
The michelada recipe
For the sauce mixture:
- 2 dashes Franks Red Hot sauce (or another hot sauce)
- 10 small cubes cucumber
- small bunch coriander
- pinch of salt and pepper
- 1 tbsp fresh lime juice
- 6 chunks pineapple
- 1/2 fresh chilli
For the cocktail:
- Tajin chilli mix or salt
- ice cubes
- 1 x 354ml bottle of Modelo Especial lager
- lime wedges or coriander sprigs, to garnish
- Blend all the sauce mixture ingredients in a blender.
- Rim a pint glass with Tajin chilli mix or salt and add ice cubes.
- Pour the hot sauce mixture over the ice and top with the beer.
- Garnish with a lime wedge and/or sprig of coriander
Soulshakers’ pro tip: Serve alongside huevos rancheros for the ultimate Mexican breakfast