152 C A R M E L M A G A Z I N E • S P R I N G / S U M M E R 2 0 1 4
drink
Michelada
Peter B's Brewpub
2 Portola Plaza
(behind Portola Hotel & Spa)
Monterey • 831/649-2699
www.portolahotel.com/dining/brewpub
Photo:
Kelli
Uldall
P R E PA R AT I O N :
In cocktail shaker add everything
except chile powder and Tajin. Stir
to combine. Pour over ice in glass
rimmed with Tajin. Sprinkle pequin
chile powder on top. Serve.
I N G R E D I E N T S :
Michelada:
• 1 oz. tequila
• 1/2 oz. agave nectar
• 4 oz. Peter B's Michelada mix
• 1 Peter B's Belly Up Blonde Ale
(or lager)
• Pequin chile powder
• Tajin seasoning
Michelada mix:
• 3 oz. tomato juice
• 1/8 oz. Magii or soy sauce
• 1/8 oz. Worcestershire sauce
• 3/4 oz. lime juice
• 1 dash chile pequin
• Pinch of salt
• 1/2 oz lime juice
The Michelada is a beer-based
cocktail from Mexico known as a
hangover cure. Invented in the 1940s,
there are dozens of riffs on this
drink. The name comes from the
slang word chela, meaning beer, and
helada, meaning frosty.
Mi chela helada translates to "my
cold beer." Peter B's Brewpub manag-
er Franco Vasquez uses a housemade
Michelada mix, brewmaster Kevin
Clark's Belly Up Blonde Ale and a
shot of tequila to put it over the top.
—Larry Harland
152 Drink Peter B's_Carmel Mag 4/25/14 5:17 PM Page 1
