![\"Corona](\"http:\/\/www.appellationbeer.com\/images\/20070726-michelada.jpg\")
OK, I have a plan.<\/p>\nOK, I have a plan.<\/p>\n
I’ve written several times that I think I should try Miller Chill. I’ve been seeing advertisements for six months (New Mexico was a test market) and sales are rockin’. And today I received a press release from an agency that represents Corona with recipes for Michelada, Michelada Roja and Chelada. (Miller Chill is based on the “cheleda” – with lime and salt already included.)<\/p>\n
So I see an organized blind tasting in the near future. Since we are headed East it might be a few weeks – or perhaps I’ll rope friends and relatives in Massachusetts into taking the test.<\/p>\n
If you check out Rate Beer<\/a>, Beer Advocate<\/a> or founding brother Jason Alstr\u00f6m’s rant<\/a> this isn’t going to seem like such a good idea. Guess we’ll find out.<\/p>\n The press release is another sign that Mexican breweries are feeling the impact of Miller Chill.<\/p>\n The Michelada, and variations such as the Michelada Roja and the Chelada, are classic Mexican beer cocktails typically made with an authentic Mexican beer, such as Corona, Pacifico or Negra Modelo, and varying combinations of lime, Worcestershire sauce, hot sauce and salt, served over ice. The lime and spices complement each other and provide a spicy, flavorful kick to the traditional Mexican beer. Recipes vary throughout Mexico and the origins of the michelada are not widely known, although most agree the name came from \u201cmi chela helada,\u201d slang for \u201cmy cold beer.\u201d<\/p><\/blockquote>\n Corona recommends the following recipes:<\/p>\n Michelada<\/strong> Salt the rim of a large, frosted glass with the coarse salt and chile piquin. Fill the glass halfway with ice and then add the lime juice. Add sangrita and top with beer. Garnish with a lime wedge.<\/p>\n ** Sangrita is a tomato-based drink with hints of orange and lime juices, chiles and peppers. It can be purchased at Mexican specialty stores. <\/p>\n Michelada Roja<\/strong> Salt the rim of a large tall glass with the coarse salt. Fill the glass with ice and then add lime juice and Worcestershire, hot sauce and soy as desired, and then add the tomato juice. Top with beer \u2013 serve any extra beer on the side. Garnish with tomatoes on a pick.<\/p>\n Chelada<\/strong> Salt the rim of a large tall glass with the coarse salt. Fill the glass with ice and then add the lime juice. Top with beer \u2013 serve any extra beer on the side. Garnish with a lime wedge.<\/p>\n While you are waiting for the results you might want to check out some of the experiments Donavan Hall conducted<\/a> earlier this year.<\/p>\n","protected":false},"excerpt":{"rendered":" OK, I have a plan. I’ve written several times that I think I should try Miller Chill. I’ve been seeing advertisements for six months (New Mexico was a test market) and sales are rockin’. And today I received a press release from an agency that represents Corona with recipes for Michelada, Michelada Roja and Chelada. … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[292],"tags":[421,420,419],"class_list":["post-276","post","type-post","status-publish","format-standard","hentry","category-musing","tag-chelada","tag-michelada","tag-miller-chill"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4wTn-4s","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/comments?post=276"}],"version-history":[{"count":1,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/276\/revisions"}],"predecessor-version":[{"id":10060,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/276\/revisions\/10060"}],"wp:attachment":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/media?parent=276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/categories?post=276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/tags?post=276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nRecipe courtesy Adobo Grill in Chicago (and pictured above)<\/em>
\n– Chile Piquin
\n– Salt
\n– Juice of \u00bd large fresh lime
\n– 1 oz. Sangrita**
\n– 12 oz. bottle Corona
\n– Garnish: fresh lime wedge<\/p>\n
\n– Coarse salt
\n– Juice of 1 large fresh lime
\n– Dash to taste of Worcestershire, hot sauce, soy sauce
\n– 2 ounces tomato juice or Clamato juice
\n– 12 oz. bottle Corona or Pacifico
\n– Garnish: red and yellow cherry tomatoes on a pick<\/p>\n
\n– Coarse salt
\n– Juice of 1 large fresh lime
\n– 12 oz. bottle Negra Modelo or Corona
\n– Garnish: fresh lime wedge<\/p>\n