The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

A Drink For the Morning After

Advertisement
The michelada is revered as a hangover cure. Photo credit: Melanie Grizzel

A goblet of lager doctored up with ingredients that range from chick-en bouillon to Maggi sauce might sound to some, well, wrong. But the michelada is one of the most popular drinks in Mexico. Revered by some as a hangover cure, the beer-based cocktail is most often made with lime, hot sauce, worcestershire, tomato (or Clamato) juice, and served over ice. Like any storied libation, there are end-less riffs that vary by region and bartender. Dimas Diaz, bar manager at El Alma in Aus-tin, makes his with homemade tomato wa-ter. “It brings a farm-to-table feel,” he says. “Instead of a bottled bloody mary mix, I wanted to use all fresh, natural ingredients to lock in that potent, sun-ripened tomato flavor. Our version of it is delicious and refreshing any time of the year.”

Beertail Recipes:

El Alma Michelada

Coco Oscuro

Sandia Shandy