One Of Your Five-A-Day?
As with cocktails there are several variations of this beertail. Basically a Michelada can be described as a Blood Mary made with beer instead of vodka, and it’s served in a chilled, salt-rimmed glass but without the celery garnish.
There are two popular versions of the origin and etymology of the Michelada.
One is that a gentlemen by the name of Michel Esper went into the Club Deportivo Potosino in San Luis Potosi, Mexico and ordered a beer. Not overly extraordinary I hear you say, well it wasn’t just beer, he asked for lime, salt, ice and a straw with it. Served in a special cup called a chabela, it was essentially a beer lemonade and became known as “Michel’s Lemonade” which over time eventually shortened to Michelada and more ingredients were added to the original recipe.
The other is that Michelada is a linguistic blend of the phrase mi (my) chela (popular term for beer in Mexico) helada (frosty). So when ordering a Michelada you're ordering “my ice cold beer”.
So how to make it?
This version starts with a rub of lime around the rim of a chilled glass and a coating of freshly ground salt and pepper mix. Next, in the glass, the remaining lime with 125ml of tomato juice, a dash of soy, a dash of Worcestershire and three dashes of Tabasco are mixed together. Then to finish ice is added and beer, we used Corona, is poured in whilst stirring constantly.