As you read this, I’m somewhere sailing the Mexican Riviera trying to ignore all those documentaries I’ve watched about the Narco Wars in Mexico. I refuse to be at the mercy of cruise ship internet, so I took the liberty of scheduling the week’s posts before I set sail on Monday.
Right this very moment, there’s a pretty good chance that I have already improved upon my golden brown tan, and Lover Fo’ Life is a red lobster.
Because, what else is there to do miles away from civilization in the open waters of the ocean, but flop on a deck chair and worship the sun? Oh yeah, drinking…there are rivers of booze flowing on this mighty vessel.
But what do you drink when you want to maintain your buzz, yet don’t wanna dehydrate like a slice of beef jerky at an Arizona truck stop in July? Micheladas, of course.
For those of you who aren’t acquainted with the delightful Mexican drink, a Michelada is essentially beer mixed with salt, lemon and a form of tomato juice. YES, it may sound gross to some of you, but when made correctly, a Michelada provides a bev that will both quench your thirst and keep the good times rolling.
All you need to make this master of hydration (and nourishment,) is the following:
- Kosher salt for the rim of your glass
- Your favorite hot sauce, I like good ol’ tabasco.
- 1 lemon, juiced
- 1/2 teaspoon of soy sauce
- 1 cup of V-8, clamato, or any tomato-based juice of your choice.
- 1 12oz beer, any brand will do.
Salt the rim of your glass before you pour and mix the ingredients.
Pour the cup of tomato-based juice into your glass, add lemon juice, dash of hot sauce, and soy sauce, then stir.
Slowly pour beer into the tomato mixture and gently stir to combine.
Garnish with a lime wedge.
That’s it. Nothing left to do but get your DRANK on.