These days, any brunch place worth its salt serves a michelada alongside the requisite Bloody Mary, and my beer-loving heart thrills to see it on menus. But when I'm out at picnics or tailgates and don't have a full spice cabinet on hand — or when I'm feeling a little lazy on a summer afternoon — I like to go the old-timers' route with my tomato cocktails and mix up a Bloody Beer instead.
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