<http://schema.org/articleBody>
"FacebookPinterest\n\n Ask a bartender for a michelada and this is what you'll see: a crisp, clean lager muddied with Tabasco, ice, salt, lime, and Worcestershire sauce\u2014a calculated hit of every flavor known to man. The drink comes to us from northern Mexico, where it's a heat-beating tool and hair-of-the-dog cure that, thanks to the ice, is a little less hairy.\n\n It was also the drink of choice for restaurateur Tuan Bui when he was opening An Choi, the best banh mi spot on N.Y.C.'s Lower East Side. Bui would often end his long days with a michelada at the Mexican joint across the street, because tequila shots won't help you get your new small business off the ground.\n\n Bui was mid-michelada one night when it dawned on him that there's a massive overlap in the Venn diagram of Vietnamese and Mexican cuisines: Both use tons of chiles, citrus, light beer, and even Maggi sauce, soy sauce's sophisticated cousin. From that epiphany sprang the Cocky Rooster you see here.\n\n The name comes from the bird logo on every bottle of Huy Fong Sriracha. It's a Thai-style hot sauce that brings a deeper, funkier kick than the usual Tabasco and gets amplified by a jalape\u00F1o garnish that hits a higher spicy note. If you can't find the \"33\" Export beer they use at An Choi, grab a sir of your favorite light lager or pay homage to the michelada's homeland with a few Tecate tallboys.\n\n\u00B7\u00B7\u00B7\n\n Cocky Rooster\n\n An Choi, N.Y.C.\n\n Makes one cocktail \n\n 1 lime wedge\n\n Kosher salt\n\n 1 oz. lime juice\n\n Several generous squeezes of Sriracha\n\n 3 dashes Maggi sauce\n\n 2 jalape\u00F1o slices\n\n 1 bottle \"33\" Export beer\n\n Directions\n\n Rub the rim of a pint glass with the lime wedge, then coat the rim in kosher salt. Fill the glass with ice and add lime juice, Sriracha, Maggi, and jalape\u00F1o. Add beer and garnish with wedge."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.gq.com/story/cold-spice-michelada>