The michelada is growing in popularity across the nation, to the point where even the corporate giants such as AB InBev make their own prepared micheladas for sale in the supermarket. In Houston, it’s long been a staple, particularly in our many Mexican restaurants. With a very hot summer on hand, the drink—made with beer, lime and chiles—can be a great way to both beat the heat and get the endorphins flowing with some spices.
Robby Cook, the president of the Houston chapter of the United States Bartenders Guild, has crafted a new michelada recipe, using spices from a local company, Bravado Spice. Cook’s new michelada recipe will be served at both Bovine & Barley and Barringer Bar & Lounge. But with Cook's recipe and the video above, you can make it at home, too.
Rogue Muerte Roja (Michelada)
- 1/2 ounces Bravado Spice Crimson Hot Sauce
- 1 1/2 ounces lime juice
- 3 dashes of Maggi seasoning
- 6 ounces Rogue Dead Guy Ale
Mix ingredients, then rim glasses with Bravado Spice's Crimson Spice Powder.