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Making a Michelada
Secrets to Mexico's Latest Rage Drink

Aug. 15, 2001 -- There's a new drink percolating up from the border, and depending on your taste in libations, it could be your latest fave -- or have you rushing back to your glass of Chardonnay.

It's called the michelada, and loosely translated from Spanish, it means "my cold beer." It got its start in Mexico, and now it's available in border areas of the United States.

NPR's Noah Adams spoke with Charles Davis, president of Habagallo Foods in McAllen, Texas, about his new ready-made mix for the cocktail. Davis claims he's the first and only person in the United States to market the mix -- a concoction of lime, Worcestershire sauce, soy sauce, hot sauce and Maggi beef seasoning, with beer added as you sip.

The recipe, if you can't find Davis' mix at the liquor store:

MICHELADA
1/2 lime, preferably a Key lime
Coarse salt
2 dashes Worcestershire sauce
1 dash soy sauce
1 dash Tabasco sauce
1 pinch black pepper
1 dash Maggi seasoning, optional
12 ounces beer, preferably a dark Mexican beer like Negra Modelo.

• Squeeze the juice from the lime and reserve. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice.
• Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired.
• Pour in beer, stir and serve, adding more beer as you sip.

Yield: 1 cocktail