Part of the beauty of travel comes from the unique flavors at each destination. Everywhere you go has something new waiting to be discovered. I had such an experience on a trip to Mexico, when I first tasted a Michelada, often referred to as a Mexican Bloody Mary, in a magical town called Malinalco. It was a hot day in an open-air market filled with fresh fruit, tacos, tamales and enchiladas, and the cocktail was a perfect way to cool off. It’s made with beer, lime juice and assorted sauces, spices and peppers, and comes in numerous variations throughout Mexico and Latin America. My favorite includes a Mexican lager and Clamato juice (clam and tomato juices) with other sauces and seasonings.

This drink is a great way to mix up the usual Bloody Mary at brunch, and it’s known for being a trusty hangover remedy. It pairs perfectly with backyard barbecue, homemade tacos or ceviche. And the variety of flavor combinations makes it truly unique. Give the original recipe a chance, then feel free to customize to your taste. If Clamato juice is not your thing, try substituting Bloody Mary mix, and experiment with your favorite St. Louis beers. It’s what the beauty of culture, travel and cocktails is all about—bringing the flavors home with you and making them your own!

my favorite michelada
12 oz. Mexican lager
4 oz. Clamato juice
2 dashes Maggi sauce
2 dashes Worcestershire sauce
2-3 dashes Tabasco
Juice from half a lime
Tajin seasoning
Salt

» Rub lime around the rim of a 16 oz. chilled glass; roll rim in salt. Put lime juice, Maggi, Worcestershire, Tabasco and Tajin seasoning in glass, and add Clamato juice and beer. Garnish with lime wedge and celery stalk.

guacamole
3 whole avocados
1/3 c diced onion
½ c diced tomato
1 lime
2 diced Serrano peppers
2 T chopped cilantro
2 T olive oil
1 t salt
1 t black pepper

» Chop cilantro, onion and tomatoes. Remove seeds from serrano peppers and dice into small pieces. Crush avocados in a bowl, and squeeze one full lime into mixture. Add onions, tomatoes, peppers, cilantro, salt, pepper and olive oil to avocados. Mix all ingredients, and enjoy with tortilla chips.

Justin Wolf is assistant restaurant manager at the Four Seasons Hotel-St. Louis.Â