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Walk into a New York bar and ask five bartenders for a michelada, and you’ll likely wind up with five entirely different drinks. That’s because micheladas (the confusing umbrella term for beer-based, lime-spritzed Mexican cocktails) are one of the most readily modified recipes in booze. Remove the tomato juice, and it’s a chelada; doctor it with clam stock, and it’s a clamato. Whatever you want to call it, the savory cooler is popping up across Gotham, with bars and New York restaurants stretching the traditions of the South of the Border staple.
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