I love a Belikin and I love a Michelada (the classic hangover mix in San Pedro – Belizean recipe is here: http://www.sanpedroscoop.com/2011/07/my-stay-cation-begins.html). But in San Pedro, Belize, we don’t get a huge selection when it comes to beer (Belikin, Red Stripe and Heineken). In fact, there are very very few options.
When I was in Tulum, Mexico last week enjoying many cervezas (or chelas), I saw this sign advertising beer cocktails. I took a picture (not a great one) so I could do some research, get some recipes and to spice up the same old Belikin beers.
Arena Amarilla (“Yellow Sand”): One bottle beer + 3 oz pineapple juice
Sangaree: One bottle stout or dark beer + 1 oz. sugar syrup
Beer Punch: One bottle beer + 1/4 oz dry anise + 6 egg yolks + 3oz sugar syrup (Beat eggs & syrup then add anise and beer. Garnish with cinnamon sticks and try not to gag)
Colina (“The Hill”): One bottle beer + 1oz campari
Green Beer: One bottle beer + 1oz curacao (I’ve actually had this one…it’s great for St Patrick’s Day)
Submarino: One bottle beer + 2 oz. brandy
Maria Fernanda: One bottle beer + 2oz lemon juice + 2 oz sugar syrup (kinda like a Mexican Shandy)
Cava (“Beer Cave”): Half Lager + Half Champagne (The French, I’m sure, are as appalled as I am)
Michelada with Shrimp: THIS IS GENIUS! Beer and shrimp cocktail? VIVA LA MEXICO!
Here’s the recipe (I did some ad libbing on the shrimp part):
1 beer + 1/4 cup lime juice + a few dashes hot sauce + 1 dash soy sauce + 1 dash worcestershire sauce. Put as many cooked seasoned shrimp and maybe some avocado chunks that will fit on a wooden stirrer and enjoy.
Beer Clamato: Michelada with Clamato Juice added to taste
Ok…so most of these make me want to dry heave (especially the one with egg yolks)…but I am going to attempt some/all of them for the sake of research and report back to you. Until then, I will stick with my Belikin Classico. Cheers.