Bloody Good Times at Beaver's Ice House
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| Photos by Groovehouse |
| Caleb Gutierrez's michelada, rimmed with cumin and salt |
Wait. We know what you're thinking. Wasn't there just a michelada throwdown a few months ago, complete with National Geographic-style video footage of the event? Yes, there was. But some competitors don't handle losing gracefully. And sometimes those competitors call for a rematch.
Unlike the last michelada throwdown, however, there were more than three contenders and more than just micheladas being mixed. Ten chefs and bartenders (and even a barista) competed to see whose michelada was el maximo and whose Bloody Mary was the bloody best.
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| Claire Sprouse finishes off her "beet-cheladas" |
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| Jonathan Jones kisses the bacon-infused vodka he used for his Bloody Marys |
Despite these promising entries, it should surprise no one that the winner in both categories was the same man who won the michelada title last time: Anvil Bar & Refuge's own Bobby Heugel. His Bloody Mary was strikingly well-made -- a small but potent serving that tasted like the garden itself -- but his michelada was a stroke of simple genius. Heugel poured fresh tomato juice over mezcal and a cube of hickory-smoked ice. Yes, hickory-smoked ice. No, we have no idea how he did it. The result was a michelada that was tangy and citrusy up front, but that developed a rich, smoky flavor as the ice melted. Try that at home.
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| Matt Tanner's light and refreshing Bloody Marys all in a row |
For those like us who fell in love with the "beet-chelada" on Sunday, some promising news from Beaver's: They're working on putting it on the bar menu as a special. As for the other cocktails, you'll just have to bribe your favorite bartender. And the smoked ice? Talk to Bobby Heugel.
For more photos from the event, check out our slideshow.
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