Mayan Michelada

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Cocktails

The Michelada is often considered Mexico’s interpretation of the classic brunch favorite, the Bloody Mary. This riff - originally concocted by the now-closed Tijuana Picnic in NYC - turns up the booziness with a splash of mezcal.

The mezcal's smokiness will dance with the bright lime and agave, while the hot sauce and seasonings add layers of complexity. The Mexican lager will effervesce and soothe your palate, making this cocktail a true adventure in every sip.

(Originally published 9/22/23)

Ingredients:

½ oz. Mezcal (the original specs called for Pelotón de la Muerte joven)
½ oz. Lime juice, freshly squeezed
¼ oz. Agave nectar
5 dashes of Cholula hot sauce
5 dashes Maggi seasoning sauce
3 dashes Worcestershire sauce
1 Bottle of Mexican lager, chilled (we used Pacifico)
Garnish: Tajin rim (the original specs call for a chipotle salt rim)
Garnish: Lime wedge

Directions:

Rim a Hybrid Pint Glass with Tajin and set aside.
Add all ingredients except the Mexican lager into your Hybrid Cocktail Shaker with ice and shake.
Strain into your prepared Hybrid Pint Glass over ice.
Top with the Mexican lager.
Garnish with lime wedge.
Use remaining Mexican lager to top off as needed.

Notes:

Michelada History

Most sources date the invention of the Michelada to somewhere in the 1950s-60s, though the exact date is unknown.

Some people claim it was invented by a man named Michel Esper who was a bartender at Potosino Sports Club in the town of San Luís Potosí, while others claim it was in tribute to a Mexican general, Augusto Michel who reportedly enjoyed his lagers spiked with chiles and lime juice.

While its exact origins are shrouded in mystery, the name “Michelada” is thought to have originated from the Spanish phrase “mi chela helada” which translates to “my ice cold beer.”