An Irish Micalada to adjust the results of your question

A fact that has been admitted worldwide that humans will put almost anything on their beer, if they are given enough reason or pressure on their peers.

Take St. Patrick’s Day. Thanks to some Atlantic Shenanicons, it became a pretext for the Americans to dye their beer greenery and pretend to exactly 24 hours before retreating to the usual national entertainment to argue about egg prices and misunderstanding football. This day is a mission of the Saint Patriotic, and you believe in a missionary, depending on the story you believe, the snakes are expelled from Ireland (this is a lie) or by explaining the holy Trinity with a Shamrock (this is a lie, but still dubious). In any way, March 17 turned into a religious watchdog in Ireland, where people went to the church and then went home to relax their sins as every day in Ireland.

But, like everything that has reached the banks of the United States, St. Patrick is subject to a evolution of every day – or, more accurately, an aggressive rename. Tired of treating Irish immigrants in the United States, tired of treating like third -class citizens, made the day into a celebration of their heritage, parade, music and eventually, a large beer celebration. Then, of course, the rest of the United States felt the fun of drinking beer in public, and suddenly, everyone was Irish on March 17. Green dye came laterProbably some sad Chicago, “What is beer, but swamp?” The tradition is trapped, and now we have a one -year -old event, where people consume the quintessential Guinness and wear the shirts that say, “Kiss me, Irish,” despite the zero Irish descent, despite the zero Irish descent.

Now, let’s turn our attention to Micalada. Mexico does not need holidays to damage its beer. Michelada is a daily proof of the inability of mankind. Like the St. Patrick Day beer, the perfect look of Micalata is blurred.

A theory of Michael Esper, a man named Michael Esbur, is renowned for making his beer with limestone, salt and hot sauce, claiming to have met a sports club in the 1960s in the 1960s. Another, low romantic theory says “Michelaada” is a mash-up, and is a logical step to a country where all lime is already placed, rather than the stroke of the genius from a visionary observer. In any case, Michelada spread like wildfire, and soon every Cantina in Mexico had its own version, each was slightly different, but the basic principle that the beer would not always stand alone.

Like the St. Patrick Day Beer, Micalata has its doubts. There are also those who argue that the beer should be disintegrated and must be in its pure form. These are the same people who think that the pizza should not have pineapple and that socks should always fit. But Michelada, like St. Patrick’s Day, grows in a happy mess. It is a beer with a player, beer with adventure.

The main difference is that when the St. Patrick Day beer is a day -to -day scene, Michelada is a daily companion. No one got up on March 18 and did not think, “Yes, the green bud is another pint time.” But a Micalada? It is a solution. A lifeline. This is brungeal, this is the beach, which “last night I made some mistakes. I have to set things right.” In this sense, the Micalatas rose. They do not pretend that they are not. They don’t need an artificial holiday to justify their presence. They are simply.

So, what did we learn? The beer is an empty canvas, in which cultures present their specific form of happiness, regret and questioning. Humans, who have enough time and approach to candidates, will eventually throw anything into their drinks. And, most importantly, although it is a Micalata in the city of green beer or Mexico in Chicago, history is often a combination of our most exciting bad ideas.

St. Paddy Day Micalata

Items:

• 1 Cold Mexican Lagar (Corona, Model or Pacific)
• 1 ounces Irish whiskey
• 1 ounces Limestone
• 2 lines Hot sauce
• 1 line Worsestershire sauce (Or Maggie sauce)
• ¼ cup Chlamato or tomato juice
• 1 pinch Celery salt
• 1 pinch Black pepper
• 1 handle Dew
• Green food color
• Thajan or salt to the edge

Garnish:

• A lime wedge
• Packet
• A small pickle or pickle jalapino
• A small Irish flag

Directions:

1. Glass edge With limestone juice, then soak it in thajan or salt.
2. In the mirror, mix Lime juice, hot sauce, worchershire sauce, glamado, celery salt, and black pepper.
3. Combine Dew
4. Pour Whiskey
5. Open the cracks BeerAdd some drops Green food colorGently pour it.
6. Decorate the luxuryLIME maximum confusion, pork, pickled and a small Irish flag.
7. Drink responsiblyOr at least with the at least credible denial.

Stephen Randal He has lived in Mexico since 2018 via Kentucky, and Germany before. He is an enthusiastic amateur cook, he gets inspiration from many foods with favorites including Mexican and Mediterranean.