Lime and salt are a gateway to michelada culture, and a crucial element to the story of the beer cocktail’s evolution across many places at once.
Once a niche drink, spice-spiked micheladas are not only found in bars across the country, they’ve achieved mass popularity. Greg Gallagher, vice president for marketing for Modelo, says that the company’s numbers suggest 40% of consumers for canned michelada are non-Latino. This is significant because micheladas have not yet been directly marketed to consumers in English, Gallagher says.
Want to make a michelada at home? This grapefruit-flavored IPA-Lada, adapted from the Palomada michelada served at Whittier’s Colonia Publica, is a great way to start.adapted from the Palomada michelada served at Whittier’s Colonia Publica, grapefruit IPA — such as Refuge Brewery’s Grapefruit IPA, Ballast Point Grapefruit Sculpin or Deschutes Fresh Squeezed IPA — is the essential component.