michelada–you know you wanna

After a fabulous night in Brooklyn with my good friend from a previous job, we were in dire need of a refreshing drink and a heavy brunch. Being that we were out the door by 10:00 a.m. on a Sunday, and that my friend lives four blocks from Pies ‘n’ Thighs, the next step was obvious.

She ordered a Michelada, and since I wasn’t in the mood for sake in my Bloody Mary, I got the same. Naturally, on my way back to Connecticut, I stopped for hot sauce, and my cocktail hour hasn’t been the same since.

Roadmap to success:

In a pint glass, place two ice cubes (enough to chill, but not too much to dilute). Add 3-4 dashes of Worcestershire sauce (not typical in a Michelada, but it adds that Bloody Mary element that I adore), anywhere from 3-8 dashes of your favorite hot sauce (I like it hot), and a good squeeze of lemon juice (lime juice is traditional, but I think the yellow citrus works better with the Worcestershire). Top with a light, inexpensive beer of your liking (I go for Narraganset), stir, and enjoy–with a straw (not optional).

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