One of the delights I've discovered during my trips to Austin over the last 18 months or so is the Michelada, a sort of Bloody Mary, but with beer. It's a savory daytime cocktail, and Wikipedia claims that - not unlike the Bloody Mary - Micheladas are good for hangovers. I happen to agree.
Last year, we paid a visit to SXSJ, the Hotel San José's annual music fest, held in their parking lot. The Micheladas we had there were really, really freaking good. So this year, when we had to skip SXSJ (it was rainy and gloomy and blah), we made sure to pick up supplies for a batch of our own when we went to Central Market for dinner groceries.
I did a bit of research beforehand, and discovered that the Hotel San José's recipe was published in Garden & Gun. Its genius element? A dash of soy alongside the Worcestershire and Tobasco.
We tinkered with it a bit; I added a salt & pepper rim, and added a bit of tomato juice for umami and body. The result? An altogether satisfying cocktail that sticks to your bones, cures what ails you, and goes marvelously with breakfast tacos.
Adapted from the Hotel San José
Kosher salt & freshly ground black pepper
Lime wedges, for garnish
2 oz. lime juice
2 oz. tomato juice
1/4 oz. soy sauce
A couple of dashes of Worcestershire
A couple of dashes of Tobasco
1 12-ounce beer of your choosing
Mix the salt and pepper on a plate. Slit one of the lime wedges and run it around the rim of a 20-ounce glass to coat it with lime juice. Place the glass, rim-down, in the salt mixture and twirl to coat evenly.
Fill the glass 1/3 full of ice, then add all the ingredients (except for the beer). Stir to mix well, garnish with a lime wedge, and serve with an open beer. Folks can mix their own as they go, you see.