Thursday, November 10, 2011


Mom and I definitely had to stop at Tapas Adela - one of our favorite places in Baltimore! They always have some of the best small plates and drinks in town…this time was no different. They have such a creative bar, I always like to see what's new on the bar menu...they didn't disappoint. A Michelada (aka a beer bloody mary) is something I have heard about but never tasted. It was time for the tasting! The idea of it sounds kind of weird, but damn was it good.

Did a little research on the Michelada and it seems the name may be a mash-up of the words "mix" and "chela" which is a Mexican version of the word "beer." Makes's a cold mixed beer instead of a cold mixed drink. Why not?! And beer cocktails are so trendy these days!

My dad says that Baltimore was famous in the 50's for a similar drink. Those hot, humid, sultry Baltimore summers, before air conditioning was common, were cooled down when blue collar workers simply mixed beer and tomato juice and poured it over ice. Ahhhhh. Guess tomato juice and beer cocktails have been a long-standing Baltimore tradition. Who knew?

Here is my take on this delicious drink:


8 oz beer (they used Dos Equis at Tapas Adela…so that is what I would use. Use gluten free beer to make it gluten free!)

4 oz spicy V8 (or more to taste)

Juice of 1 lime

1-2 dashes of Worcestershire sauce (for gf, check the label!)

1 dash of soy sauce (or gluten-free tamari, to keep it gf)

1 dash of hot sauce

salt and freshly ground pepper to taste

Mix all of the ingredients together in a shaker and serve in a large glass (Tapas Adela uses a tall Pilsner glass) with ice and garnish with a lime wedge.

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