Micheladas, when done right, are worth their salt

05/6/2013 | Bon Appétit online

The michelada, a Mexican cocktail made with beer, is often misunderstood and prepared incorrectly. Food writer Joe Ray profiles this unique beverage and offers a recipe that showcases its potential as a refreshing, unexpected cocktail. As with any cocktail, getting the proportions right is half the battle.

View Full Article in:

Bon Appétit online

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA