The Chelada is perfect way to spice up beer and also acts as a miracle hang over cure if you've had a fun evening out (or in my case, a fun evening in). As with its cousins the Bloody Mary or Caesar the recipe is flexible and lends itself to modifications and flourishes. Add an ounce or two of Clamato or tomato juice to make it a Michelada; dip the glass rim in pepper instead of salt or add a touch of habanero infused gin to help clear your head of cobwebs. Be creative - it's been said the only way to mess up a chelada is to not make enough to share.
The Mill St Chelada
(Yield 1 serving with beer to spare)
- Chilled bottle of Mill St Organic
- 1/2 lime
- 2 dashes Worcestershire sauce
- 1 dash soy sauce
- 1 dash hot sauce (I used Vicki's Veggies barrel aged hot sauce but Tobasco will do)
- Pinch of black pepper
- Coarse salt (for glass rim - because we're fancy)
- Squeeze juice from lime and set aside. Salt the rim of a glass (highball if you want to continue being fancy) by rubbing it with the lime and dipping it in the coarse salt. Fill with ice.
- Combine lime juice, Worcestershire, soy sauce, hot sauce and pepper.
- Pour in beer, stir and drink your hangover away - add more beer as you sip (hair of the dog and all).