Victoria’s Secret had a campaign a while back: “What is sexy?” Well, our question today is: “What is delicious?”

Both things are very subjective; what’s sexy or delicious to one person could be offensive or nasty to another.

That is our little preamble to telling you about a couple of cocktails we think you should know about this summer. Whether they sound bad or, um, sexy, depends on you.

The first, a Calimocho (also known as a Rioja Libre or a Kalimotxo) we read about in The Washington Post last week. It’s ice, red wine and Coca-Cola, with an optional splash of vanilla simple syrup. The drinks writer Jason Wilson calls it a “sort of poor man’s sangria” that is “surprisingly delicious.”

The Michelada got a writeup — and a glorious photograph — by Bon Appetit writer Andrew Knowlton in the magazine’s June issue. Though this “beertail” possibly “sounds like a drink concocted by cash-strapped college kids,” Knowlton explains that this “simple mixture of beer and hot sauce” is completely normal in Mexico; “cerveza preparada” means beer mixed up with something else to enhance its flavor. It’s also been around for a while; it got a mention (which includes a recipe to try) on National Public Radio in 2001.

It was in the NPR item that we learned Michelada has nothing to do with a certain not-super-tasty beer; the word loosely means “my cold beer” in Spanish: “mi,” meaning “mine,” and “chelada,” cold beer. This is amusing for Hot Plates, as our friend Billy Bob J. introduced us one happy afternoon last summer to the Miller Chill, a “chelada-style beer.” When Washington gets really hot, it seems there is never a bad time to “chelada” (note how the noun becomes a verb).

Then, we read on Slashfood.com about the Budweiser chelada — which we haven’t personally tasted, but perhaps we need to get the gang together for a second chelada tasting on the next super-hot afternoon.

Anyway, the Bon Appetit writer enjoyed a Michelada in Austin and became a convert. The recipe he lists, from El Chile Cafe y Cantina, starts with a bottle of Dos Equis and requires Worcestershire, hot pepper sauce, lime juice, a lime wedge and some Chilimon or other seasoning for the rim of the glass. If you Google around, you will find all sorts of variations on this; there may be one out there to please you.