I saw a neon sign in a deli recently advertising something I though HAD to be a joke. But it wasn't. It sounded so gross, I'm linking a page of reviews before I even tell you what it is.
I guess you'd call it a mixed drink. Clamato...that's clam juice, the fluid extracted by crushing a rather slimy living being, mixed with tomato juice...and Budweiser beer. In one can. I think there's lime in it too, at least the neon sign had this greenish section. They call it Chelada, which I discover is short for Michelada. And I know folks get funky with their brewing; there a couple of Sam Adams varieties for which I keep a ten foot pole around that I use not to touch them.
But clam juice?
Is there a human on the planet that can make fresh clam juice and drink it? Why would you put that in beer? Even Budweiser.
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they clownin y'all...,
a chelada is a lager beer with salt and lime on ice. kind of like a corona with lime, except more tart and salty, mmm, mmm, good. (that clamato is just some phukked up jagermeister type perpetration cause easterners don't know any better)
Miller Chill is very very good. Not for beer snobs, but if you like an ice cold, very refreshing light adult beverage.
oh, we have absinthe back in effect out this way too. the real stuff, believe it or not. is that being aggressively promoted in the NYC area?
And how bad could scurvy be?
As far Ias I'm concerned, the only reason to put citrus in beer is to prevent scurvy.
So what I stole the line from a commercial...it's true.
when the last time you ate some homestyle mexican?
and by that I mean the food....,
I recall precisely one decent mexican inspired latinesque restaurant in the village. Now, that's 12-20 million undocumented immigrants ago, so things may have changed.
but I'm betting you don't have a lot of coordinated hatband, beltbuckle, boots and mudflaps type homies in NYC, and consequently, not a lot of the regional culinary specialities - homestyle - that include being washed down with chelada and mechelada.
never in a million years would you drink some dark, complex, hoppy brew with that food. light limey lager just goes with that grub like a don't know what - it counteracts the tapatio sauce.
on a vaguely related note, have you sampled a Chill, and, do you like horchata?
When I visited a friend in
When I visited a friend in Omaha in the late 80's/early 90's, she introduced me to what was then called a "tomato-beer"--a beer with tomato juice added to it. Put some celery salt on top, and drink up. It was drunk at brunch, like you would a bloody Mary or a mimosa. It looked and sounded ridiculous, but once you got past that, it was pretty interesting, especially with eggs. (OK--my friend is white, but you may have guessed that from the fact that this was Omaha.)
My favorite Mexican beer is
My favorite Mexican beer is Negro Modelo and I just can't imagine adding clam juice or anything else to it save for Mexican food or pupusas (Salvadorean). I don't like tomato juice, clam juice or Bloody Marys. (Ugh!)