Drink recipe: Not My Michelada

It’s a sad week for those of us who loved Gourmet Magazine, as Conde Nast announced yesterday that it will shut down the monthly food-porn glossy. So how do I respond? By spending the afternoon at a beer tasting (see photo below).  

It’s not as random as it sounds — it was actually a test drive for the “Stone & Spice!” tasting I’ll be co-hosting at Whole Foods on Friday, November 13 (yes, Friday the 13th!) with Dennis from Stone Brewing. I think it’s going to be a great class with a high testosterone level — in other words, guys who like beer and spicy foods, and the single ladies who like guys who like beer and spicy foods.

Stone beer taste-testing

Stone beer taste-testing

As part of the class, we’re including a Michelada recipe from the Spice & Ice book, made with a Stone IPA. But I’m not posting it here. Instead, I’m posting the dark-beer Michelada recipe that ran in the August 2007 issue of Gourmet Magazine. This is partly in tribute to the late, great publication. But it’s also in response to the hard-won lesson learned from the magazine’s demise:  don’t put everything on the Internet. So I’m not.

Adios, Gourmet, you’ll be missed.

Gourmet’s Michelada (aka “Not My Michelada”)

  • 1 teaspoon kosher salt
  • 1/2 teaspoon pure chile powder
  • 1 lime, halved
  • 2 tablespoons fresh lime juice
  • 1 teaspoon Worcestershire sauce
  • Dash of hot sauce
  • 1 (12-ounce) chilled beer (preferably Mexican and dark)
  • Stir together kosher salt and chile powder on a plate. Run a lime half around edge of a pint glass, then turn glass over onto plate and rotate to attach salt mixture.

    Add lime juice, Worcestershire sauce, and hot sauce to glass, then top with beer.

    One thought on “Drink recipe: Not My Michelada

    1. Pingback: Hittin’ the Sauce: 3 great hot sauce cocktails « Spice & Ice, and more…

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