Foo - Working Man's Bloody Mary

Budweiser and Clamato.

What the hell is wrong with people?
My idiot clone is drinking that.
He claims it is a real drink and Google is seeming to back him up.

All I gotta say is, gross.

Budweiser markets this vile concoction as a "chelada", and adds insult to injury by charging about $8.00 for a four pack (four pack? can you believe that?).

I only know this because a couple weeks ago, I needed to do something nice for the head mechanic at the LBS, and I made the mistake of asking him what his favorite beer was. Needless to say, I went to a store where I was pretty sure I wouldn't run in to anyone I knew to buy them.

Budweiser markets this vile concoction as a "chelada", and adds insult to injury by charging about $8.00 for a four pack (four pack? can you believe that?).


This concoction comes pre-mixed? :eek:

And I though the drinks I made at my college dorm parties were bad. This drops bad drinks to a whole new level.

What's next, Windex and a shot of vodka?

What's next, Windex and a shot of vodka?

By comparison, that probably wouldn't be as bad. I personally prefer gin with my Windex, but YMMV

Whiskey and worcestershire sauce.

Or vodka and ketchup shooters.

This concoction comes pre-mixed? :eek:

And I though the drinks I made at my college dorm parties were bad. This drops bad drinks to a whole new level.

At risk of insulting anyone on here who might just love an icy cold chelada at the end of a hard day, i found it amusing that the can has to include a warning in large letters not to shake it before opening :rolleyes:

<vomits>

What's next, Windex and a shot of vodka?

Chase that with some 409 and it'll be ridiculous!

Interesting highlights from a review of the Budweiser Chelada from a blog that pops up when you Google "chelada":


After a fair amount of stalling, I cracked it open and stared into the tiny hole. Dear. God. It’s pink. At this point I realized drinking from the can is probably a good thing. I definitely didn’t want to see the full appearance of this cocktail or stir up the bits of clam snot sediment that have, no doubt, settled to the bottom.
The brew, if you can call it that, had the aroma of a Bloody Mary as smelled in a seafood market. The fishy, spicy tomato essence mixes with a slight sweetness from Bud Light’s signature adjuncts.
My initial reaction to the first sip — something is very wrong here on so many levels. It’s an unhappy marriage of offensive flavors. Very much like a Bloody Mary, only dreadfully salty and a little fishy. Mouthfeel is macro domestic fizzy, tomato creamy, and watery all at the same time. I’ve never tasted clam ass, but if I ever do, I am 100% confident that it will taste like Bud Light Chelada. Pass the mouth bleach, please; my work here is done.
There is absolutely nothing wrong with mixing light beer and Clamato. It’s regional and authentic, a celebration of cultural tradition. But premixing, therein lies the beer/custom crime. The novelty is ruined, reducing the drink to a can of mass produced, crappy, fishy, tomato beer.

He had me all the way to, "There is absolutely nothing wrong with mixing light beer and Clamato."

You wanna mix juice with beer? Have a Lunchbox instead :thumb:
half a beer (real beer...cuz light beer = bottled water)
an equal amount of orange juice
1 shot amaretto

A Shandy (http://en.wikipedia.org/wiki/Shandy) is acceptable if you are on a tropical beach.

Brilliant marketing coup, but two wrongs do not make a right.

May even be worse than Coca-Cola BlāK.

If I were to set out to improve the taste of a Budweiser by mixing it with another liquid, I'd start out with something that actually tastes good....like perhaps a decent beer.

I'm thinking a 99/1 ratio might do it.

Perhaps some sort of acid that will melt away the drinker's taste buds.

I thought that's what Budweiser did anyway.

It sure makes you wish it did.

I think we have discovered the purpose of a "Chelada".

Well done group.

*shudder* I don't like even considering these things.

It is - I saw it on the store shelves a while ago.

Yucky

http://agencyb.typepad.com/photos/uncategorized/2007/08/15/bud_clam.jpg

oh look, they have in light as well
http://www.x-entertainment.com/updates/pics/ewgross1.jpg

So have any of you folks who are talking **** about this drink actually tried it? You remind me of the people at work who wrinkle their noses at the thought of eating Indian food but have never even stepped into an Indian restaurant.

So have any of you folks who are talking **** about this drink actually tried it? You remind me of the people at work who wrinkle their noses at the thought of eating Indian food but have never even stepped into an Indian restaurant.

I don't particularly like beer, and I dislike tomato juice. What makes you think I might like this? I won't drink a standard one either.

I'll stick with Bourbon.

So have any of you folks who are talking **** about this drink actually tried it? You remind me of the people at work who wrinkle their noses at the thought of eating Indian food but have never even stepped into an Indian restaurant.

I don't like Budweiser, I don't like Clamato.

I also don't need to stick my pecker into a fan to know it'd hurt.

Not trying to get you to try it, just point out how narrow minded you sound.

So have any of you folks who are talking **** about this drink actually tried it? You remind me of the people at work who wrinkle their noses at the thought of eating Indian food but have never even stepped into an Indian restaurant.

Beer + clams + tomato juice. I don't like any of them on their own; I seriously doubt that combining them together would result in an improved taste.

If the combination of flavors appeals to you then feel free to do a taste test and report back to us how much you like it.

I happen to like "chelada", here is more on the subject.

Cerveza Preparada

The Michelada is a popular Latin-American alcoholic beverage of a genre known in Spanish as cerveza preparada (prepared beer) and in English as a variety of cocktail. There are several variations. In some cases it is similar to a Bloody Mary but containing beer instead of vodka, although a less complicated concoction of Mexican beer with sauces and lime juice added (see recipe below) is also referred to as a Michelada. The drink dates back to the 1940s, when mixing beer with hot sauce or salsa became popular in Mexico. In recent years, the drink has begun to become popular in the United States, and now various ready-made mixes are marketed and sold to US consumers.

Simply mixing beer with tomato juice is a popular version of cerveza preparada, but if lacking the salsa inglesa (Worcestershire sauce) or Maggi sauce, this concoction would usually not be referred as a michelada. If the Michelada has any type of hot sauce in it, in Mexico it may be called a "Michelada Cubana". The name is a double reference to both Cuba and the habanero pepper. The Habanero pepper is named after the capital of Cuba, "La Habana", and is one of the most intensely spicy peppers in the world[1] and so this spicy drink takes its name as a strained reference to both.

Recently, major American beer producers have begun marketing cervezas preparada, illustrating the wide variety of recipes in the Chelada/ Michelada category. For example, Miller Brewing Company produces Miller Chill which is a "Chelada-style light lager with a hint of salt and lime.". Going a different route, Anheuser-Busch is manufacturing Budweiser Chelada and Bud Light Chelada as a combination of lager, clamato, lime juice, and salt.[2]

Contents
1 Origin of name
2 Recipe
3 Recipe variations
4 References


Origin of name
In order to understand this cocktail's name, you need to be familiar with Mexican Spanish slang, more specifically from Mexico City. In Mexican Spanish slang, a cerveza is a chela. An iced beer is a chela helada. Note that ice is a very important ingredient of this cocktail in Mexico City. Mi is a possessive adjective meaning my. Michelada is all together, my frozen beer, mi chela helada, michelada.[citation needed]

Street legends:

The Michelada cocktail is often referred to as a Mexican drink; there is neither a clear nor official origin of the name, but the most widespread versions say that the name came after Mexico's Revolution General Augusto Michel, from San Luis Potosí in central Mexico, who used to drink his beer at his favourite restaurant with some spicy sauces and lemon juice. The other version of the origin of the name, also pointing to San Luis Potosí, says "Michel Esper" invented it in the Club Deportivo Potosino.

The most commons brands for making a chelada in Mexico are the brands of the Cuauhtémoc Moctezuma Brewery because their beers "Tecate" and "Indio" are the most appropriate in flavor for making a Chelada, at least this is what the Mexican popular markets of beers says, the Chelada is most popular in northern states rather than central or southern states of Mexico, that is why some south US States also had adopted the drink.


Recipe
This recipe is the most common way of preparing a Michelada.[citation needed] Into a chilled salt-rimmed mug or glass pour 325 ml (11.0 U.S. fl oz; 11.4 imp fl oz) of tomato juice or Clamato. Clamato is becoming more common. Put ice in a glass and mix the following:

A few drops of hot sauce, such as Valentina, Bufalo or McIlhenny's Tabasco sauce.
A few drops of Worcestershire sauce
A few drops of Maggi seasoning, Tajín or soy sauce.
Squeeze a lime wedge (lemon would neither be strong nor sour enough).
Mix the ingredients in the glass.
Slowly add one 325 ml (11.0 U.S. fl oz; 11.4 imp fl oz) Mexican beer (preferably a light beer like Tecate or Dos Equis). It does not have to be a mexican beer. It can be any pilsner type beer.

Recipe variations
The above recipe represents a common type of michelada; however, a wide variety of permutations exist.

Cuban Recipe: (In the state of Jalisco, Mexico it often goes by the name: Russa; In the Northern part of Mexico it is called Chelada)

Squeeze one lime in mug (depending on the juice you might just use one half).
Add salt
Add three cubes of ice.
Add what ever Mexican beer you want. Be careful when serving because salt makes the beer have more foam.
Mix and enjoy.

Michelada recipe: Mexico and Guatemala

Squeeze one lime in mug (depending on the juice you might just use one half).
Add a pinch of salt.
Add three ice cubes (iced beer is acceptable in Mexico).
A few dashes of Tabasco Sauce.
A few dashes of Worcestershire sauce
Any Mexican beer. (Victoria Beer is a good choice, but it is not exported). Be careful when pouring because the salt will make the beer foam more than usual.
Mix and enjoy.

Michelada recipe:

Rim double rocks glass with salt
Pour 2 parts beer (Mexican is best; sol or tecate) and one part clamato (or tomato juice)
Hot sauce to taste
Splash of lime
Sprinkle of salt and pepper (it is important to do this last as the salt will cause the beer to foam)
Garnish with lime wedge

The simplified and more often used recipe:

Fill a glass with ice cubes.
Add juice of one lime.
Add hot sauce or dried chili flakes al gusto.
Add a sprinkle of salt, or leave out if the hot sauce is sufficiently salty.
Pour in one beer, preferably a European style lager beer that finishes bitter, a variety that includes most Mexican beers. Avoid American style beers that finish sweet.
Recently, San Antonio Spurs Champion Manu Ginóbili has a variation of the recipe named for him as the "Manuchelada"

Mitchellada (open bar ranch, hollywood, ca)

Fill frosted mug half with lime ice cubes
Two good dashes of worcestershire sauce
A spritzer of sriracha
Clamato
Tequila
And filler up with tecate

Manuchelada recipe:

Rim glass with Twang chili-lime salt
Fill with ice in a pint size glass
Squeeze the juice of one half lime onto ice
Shake half a teaspoon of celery salt and a half of a teaspoon of pepper into glass
Add two dashes of Worcestershire sauce to the mix
Add three to five dashes of Tabasco (according to taste)
Pour Heineken over mix
Shake in large shaker and pour back into glass

Michelada - El Salvador

one can of tomato juice
two cans of beer
hot sauce to taste
two limes
one tea spoon of salt
one table spoon of pepper
two dashes of Worcestershire sauce

Michelada - Honduras

Rim glass with salt
Add dash of Worcestershire sauce
One green lemon (lime)
Dash of salt
Dash of tabasco sauce
Dash of black pepper mixed with cumins
Fill glass with ice
Add Port Royal (local Honduran beer)

Kingchelada - Canada

10 dashes of Tapatio hot sauce
5 dashes Worcestershire sauce
a squirt of lime juice
4 shakes of pepper
4 oz Clamato
pour in 12 oz of domestic beer

QUADCHELADA - BROOKLYN, NY

Juice of 1 lemon
Juice of 1/2 lime
generous dash of Valentina Hot Sauce
seasoned salt to taste
freshly ground black pepper to taste
salt to taste
dash of Worcestershire
1 part tomato juice to 2 or 3 parts beer (Tecate or Sol)
4 ice cubes
salt-rimmed pint glass

Nichelada - Florida

2 parts Mexican lager
1 part Clamato (or tomato juice)
juice of a quarter of a lime
few dashes of Tapatia or Cholula hot sauce
1 1/2 oz tequila
sprinkle of dried chiles de arbol (on top, for extra flava)

South Texan Chelada:

Salt rim of tall pint glass
ice to lower third
inch of lime juice in glass
black pepper
garlic powder
onion powder
Worcestershire sauce
celery salt
tabasco
light beer of choice
clamato and spicy V8 to taste
when making large quantities one can add some lemon juice and a dark beer as well, in addition to recipe above

-Wiki

http://donavanhall.net/images/beer/cocktails/michelada2a.jpghttp://donavanhall.net/images/beer/cocktails/tomatobeercelery.jpg

boilermakers and carbombs not good enough anymore?

This makes a cement mixer sound good.

boilermakers and carbombs not good enough anymore?

This makes a cement mixer sound good.

There's one for wolfie's Yum or Yuck thread :thumb: