Food Stuff

Any self-respecting American beer drinker would wince at the prospect of drinking a brew poured over ice, but a recent excursion to central Mexico revealed that the idea isn’t so bad after all. Two beer cocktails that have achieved popularity among our Southern neighbors in recent years are the and . The Cubana simply calls for fresh lime juice mixed with a Mexican beer (a clara-like Corona or Sol works well) served over ice in a salt-rimmed glass. The Michelada is a beery Bloody Mary: dashes of Worcestershire, Tabasco, soy sauce and Maggi beef seasoning (optional), fresh lime juice, a couple grinds of black pepper, and a bottle of oscura like Negra Modelo served over ice in a salt-rimmed glass. In either drink, the lime juice and ice defuse the beer’s weightiness and produce a light, ice-cold and spritzy companion. Beer on the rocks? It rocks.