Spicy Mexican Cocktails

It is no secret that Mexicans like spicy and sour treats. Our fascination with these flavors also translates to many savory or spicy cocktails, which people enjoy mostly as apéritifs before the main meal in the late afternoon. Unfortunately, not many are available in Austin restaurants on a regular basis, but now that everything Latin is "hip," I am hoping to see more of them show up in the near future. Here are some examples, from the bizarre to the most common:

Petroleo

A shot of tequila flavored with a dose of soy sauce and a splash of Tabasco sauce. Not a drink for everyone.

Clamato Preparado

In Texan it translates as "Clamato with the works." A very popular afternoon drink in cantinas in Mexico City, "prepared" with tequila, lime juice, Tabasco, Worcestershire sauce, and other "secret" spices that vary among bartenders. If you want to taste a similar cocktail in Austin, try the Picosita ($5.50) at Polvo's.

Sangrita

Mexicans traditionally drink tequila with this chaser of fresh orange and lime juices, tomato juice or grenadine, and chile powder. Haven't found it in Austin restaurants yet.

Michelada

The best-known of all Mexican savory cocktails. There are many versions of this refreshing beer cocktail, as well as names for the different variations. The basic is beer on ice, in a tall glass with salt on the rim and fresh lime juice. The michelada especial adds Tabasco sauce and Worcestershire or soy sauce to the basic. Some people like a bit of tomato juice or Bloody Mary mix; I prefer Clamato.

Some places in Austin that serve them:

Polvo's: excellent Michelada ($3.75) and Vuelve a la Vida Cocktail ($4.75), the spicy tomato version of the michelada.

Ranch 616: Their Michelada Negra ($4.50) is a good classic version with Negra Modelo beer, which adds a richer flavor.

Botanitas: too spicy for my taste.

Saba Blue Water: Four dollars gets you a bottled Corona, a salted glass filled with ice, lime juice, and a side of Bloody Mary mix.

And here's what my partner makes to revive me from rush-hour traffic when I get home from work:

Willy's Michelada

For the salt:

1 tsp. kosher salt

1/4 tsp. ground chile piquìn, Thai chili, or cayenne pepper

Pinch of sugar and freshly ground black pepper

Rub the rim of a pint glass with lime juice, then coat with the salt mixture.

Fill the glass halfway with ice cubes. Add:

1/3 cup tomato and clam juice cocktail or Boggy Creek Farm's Tomato Tonic

Juice of 1/2 lime

1/4 tsp. Maggi Seasoning (a sauce made of hydrolyzed soy protein, available in Asian or Mexican groceries), Worcestershire, or soy sauce

Dash of Tabasco or other chili sauce to taste.

Stir well. Fill glass with cold beer of your choice. Enjoy!