“This drink is about the beginning point of beer,” Sean Beck says about the chelada. As the beverage director at H Town Restaurant Group in Houston he serves numerous riffs on the michelada at URBE, a casual, street-eats-driven spot, to celebrate the many interpretations the beer cocktail takes throughout Mexico.
Beck uses this drink to subvert many notions about Mexican beverage culture, including the fact that not all Mexican beers need limes to mask their flavor and not all spirits come from agave. He uses guanábano liqueur from Yucután. If you have trouble finding guanábano, feel free to substitute peach liqueur or apricot brandy.
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