Mezcalada Cocktail Recipe
This week, we’re applying our mixing skills to beer. We know we’re sledding uphill. Most people prefer their beer taken unmixed, and many beer mixed drinks are an acquired taste. But give us a chance. People have been mixing beer in drinks for a very, very long time–long before cocktails as we know them existed. And some of the things they came up with are quite refreshing and delicious.
As far as beer cocktails go, the michelada is fairly well known. It’s the drink for a day so hot that even a cold beer isn’t quite cold enough; so you put it on the rocks. The fun part comes when you decide what else to throw in the glass to bring some flavor back to what’s at this point a very watered down beer.
As our regular readers will know, we’ve recently gone from being smoke-averse to being magnetically attracted to mezcal. Naturally, therefore, our minds immediately turned to smoking up our michelada. We started off with both mezcal and some chipotle hot sauce, but that tasted a bit too much like barbecue sauce. It turned out that keeping it pretty simple worked best: a little smoke, a little spice, and a nice long, cool drink.
- 6 oz Mexican beer, or other fairly light beer
- 1 oz mezcal
- 1 oz silver tequila
- 1 dash salt
- 1 dash cumin
- 1 dash celery salt
- lime wedge, for garnish
- Pour tequila and mezcal into a highball glass.
- Add the pinches of spice.
- Fill glass with ice.
- Add beer.