6 Spots to Get Takeout Charcuterie in Vancouver Over The Holidays
I Compared 10 Vancouver-Based Meal Prep and Delivery Services So You Don’t Have To
The Best Thing I Ate All Week: Old Bird’s Night Market Popcorn Chicken
The Perfect Autumn Cocktail Recipe: Donostia Askatuta
Everything You Need to Know About the BCL’s 2022 Whisky Release
A New Pop-Up Wine Bar Is Coming to Strathcona in November
5 Things to Do in Vancouver This Week (December 5-11)
‘In My Day’ Brings True Stories of Vancouver’s HIV Pandemic to the Stage
How Hallmark Movies Get Made
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
B.C. Winter Staycation Guide 2023: 48 Hours in Tofino
B.C. Winter Staycation Guide 2023: Everything You Need to Know About Whistler’s Creekside
Our Editors Draft the Best Stores in Vancouver for Holiday Shopping
Review: I Tried Vancouver-Based Saltyface’s “Tanning Water,” Here’s How It Went
9 Great Gifts for Cats and Dogs, Because Yes, You’re That Person
Beer, as a rule, is a lousy base on which to build a cocktail—the Velvet Fog being the one exception. (An even more important rule? Never drink a Manhattan while wearing shorts and flip-flops. Time and place, people, time and place.) But beer can be juiced up to wonderful effect, which brings us to the Michelada, Mexico’s answer to the gin and tonic. The key here is to embrace the madness: don’t skimp on the lime or the Worcestershire and you’ll end up with a weirdly wonderful thirst quencher that bears no real relation to those scary lime beers that were so popular for 17 days last summer.
4 dashes Worcestershire 4 dashes Choula hot sauce (Tabasco is a bit too vinegary) 2 dashes soy sauce 1 oz. fresh lime juice salt and pepper 1 bottle Negro Modelo (dark beer works better than Corona)
Add first five ingredients to a chilled, salt-rimmed pint glass half-filled with ice. Pour beer slowly and mix. Clamato may be added at your own peril, you crazy Canuck.