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
Looks like a stomach ache.
I wouldn't bet on the Michelada being a dry fly guy's style of beverage....but I could be wrong.
this is a very refreshing beverage after any hot day of fishing (or any thing else for that matter)
I caught a few white bass a couple of days ago and decided to try Capt Billy's ceviche recipe, since striper is one option that he suggested if you can't get black drum. I figured that white bass was close enough. As I dug through his recipes that you have saved in the archives I once again realized what a great cookbook this could be along with some of the other dishes that keep coming out of the Captain's kitchen in Aransas Pass. A few weeks ago he came up with a really nice dinner that featured Sand Hill crane-a bird that neither one of us had ever tried. Let me tell you it was pretty special. Along with his recipes for duck, goose and other game, there is quite a collection of gourment treats.
Post a Comment