The Michelada is an extremely refreshing drink after a long day of fishing. There are many renditions of the drink but here is a recipe from a Mexican restaurant called Pepito's located in Aransas Pass, TX. You can make the Michelada as spicy or as mild as you like.
Ingredients: One Mexican beer (Dos Equis, Tecate, Modelo Especial or other Mexican lager), 1/2 can of tomato juice cocktail (Clamato, Goya Cocktail mix or Bloody Mary mix are good options), 2 Mexican limes or 4 key limes, a dash of Worcestershire sauce, 1 shot of bitters, 1 shot of beef bouillon, generous amount of your favorite hot sauce, generous amount of chili Trechas (a blended chili powder with no MSG typically served on fruit), dash of sea salt, dash of freshly ground black pepper.
Pour the tomato juice cocktail in a very large frosty glass. Add the hot sauce, chili Trechas, bitters, beef bouillon, Worcestershire sauce, lime juice, sea salt, black pepper and stir. Pour in the Mexican beer and stir gently (no vigorous shaking or stiring). Top it off with ice. As with a Margarita, the Michelada can be served with or without salt or salt/chili powder mixture on the rim. When you are finished, sprinkle a little chili powder on top of the drink and garnish with a slice of lime. It is very easy to become a fan of the Michelada. Once you've had one it might just become a regular post-fishing session favorite.
Photos and contribution by Capt. Billy Trimble