camparigirl and I both love Mexican food. But the real, real kind – not the mushy-allthrowntogether-nonsense that passes for this fabulous cuisine in some parts of the world. She can’t eat cilantro – and both of us would prefer a more restrained use of onions – but when the ingredients are fresh and the spicing is spot on – there is nothing better.
One of our favourite eating experiences in NYC was an unassuming little cubby-hole of a restaurant around the corner from our airbnb rental. We ate at Cochinita three times during our little holiday. One of those meals was a take-out after a six-hour marathon walk through Manhattan, along the Highline and through two museums. We were exhausted – but not too tired to complement our meal with a very Mexican drink … the Michelada.
The Michelada is a Mexican concoction made with beer, lime juice, and assorted sauces, spices, and peppers. It is typically served in a chilled, salt-rimmed glass – and accompanies a taco or two very nicely. Recreating the original was our initial plan, but then serendipity stepped in and sent this recipe our way via Heinstirred. The mix sounded lighter and a tad more Sex and The City; so, in honour of NYC and the fabulous vacation we have had – we went with it.
The pre-prep for this drink is muy facile* – you must have the ingredients to hand (obviously) and you need to freeze the berries. We chose raspberries as they have a bit of a tang to them – but strawberries would work just as well. And for Mexican food – I always feel lime is a must – so I used that, but lemon would do fine. Pour the beer onto the lemonade gently – as it will fizz up, but not so gently that you lose the head of raspberry scented foam. I think it would work brilliantly with gingerbeer and will try that out on the Nans during the Christmas holidays.
250g/10oz frozen raspberries
1/2 cup sugar
1 cup fresh squeezed lime juice
2 x 350ml/12oz bottles beer – we used Corona Light
Ice for serving
- Put the frozen berries, sugar and lime juice into a large jug
- Put two glasses in the freezer
- Allow the mix to stand at room temperature for about an hour minutes, stirring once in a while as the recipes defrost and the sugar dissolves. I also gave the berries a prod or two to coax more juice out of them.
- Add the beer and stir gently to combine
- Taste the Michelada and adjust the lime and sugar to your taste
- Add some ice if you fancy and serve.
- If you don’t want the Michelada to become watered down by the ice, use frozen raspberries in place of ice cubes.
Drink with your best friend in the lounge of your apartment in Brooklyn. Or with someone you love wherever you are. Take a sip, look at each other and say: “Aah – what a wonderful world this truly, truly, truly is”.
(Inspiration for this drink via: heinstirred. *Muy Facile = easy-peasy.)