michelada

My drink texting (not drunk texting) with Chris Borden of Seattle got me onto beer cocktails. Here's the state of my research as of right now. I have many variations, and I certainly don't know what is the difference between a chelada and a michelada. And I also love to add some Clamato (tm)!

• juice of 3/4 to 1 lime
• many shakes of salt (ie, a large pinch)
• two shakes of Old Bay (tm) seasoning
• two dashes of very hot hot sauce
• three dashes of Worchestershire sauce
• one can or bottle of ice-cold Modelo (tm) or Pacifico (tm) or Corona (tm) or equivalent.

Mix everything but the beer (so that the salt dissolves) in a pint glass and then pour the beer in slowly. Enjoy! Serves one.

hot toddy

• any brown alcohol (bourbon, scotch, rum, maybe even cognac?)
• any sugar (white, brown, simple syrup, molasses, maple syrup)
• boiling water

Put a shot of the alcohol and a pony of the sugar into a teacup and fill with boiling water. Stir.

Add butter to the rum/brown-sugar one to make a hot buttered rum (yes, it is as nasty as it sounds). Add lemon to a whiskey one to make my favorite "cold remedy".

I can't find a hot toddy I don't like. Last night I "invented" the Yankee Toddy: maple syrup, Wild Turkey, and boiling water.