Smoked Michelada

Much like a Caesar, the Michelada is nationally beloved; it is colloquially known as a hangover cure and pairs exceptionally well with brunch. This Cinco de Mayo, skip the margarita and try this piquant tipple.

Known as a ‘cerveza preparada’, its origins are murky. Some say it was the invention of a Mexican general who attempted to put more pep in the step of his troops by spiking their beer with hot sauce. Others say it’s a portmanteau of the Spanish words, mi (my), chela (beer), helada (iced). Either way, it’s the perfect balance between umami, sour, and salt – super savory and endlessly enjoyable.

Also, much like a Caesar, this warm weather sipper has many variations and lends itself well to experimentation and inventiveness.

In this iteration, we focus on accentuating the smoky flavors often found in Mexican cuisine. To bring depth to this effervescent and zesty drink we used a chipotle hot sauce. Chipotle, which is a smoke-dried jalapeno, imbues the essence of barbecue, age, and earthiness. Luckily, chipotle hot sauces are available at most grocers. It tends to run a bit thicker than a typical hot sauce, but paired with the beer, it makes for a delightful feel on the palette. To further this flavor profile, the salt rim was amped up with the inclusion of Serrano Pepper Smoked Salt, though any smoked salt will do.

A friendly word of caution: the Michelada, like its Canadian cousin, the Caesar, is highly drinkable – so be sure to share.

Makes one cocktail.

Ingredients

1 bottle of Mexican beer
Juice of one lime
2 dashes of Magi seasoning
2 dashes of Worcestershire sauce
½ teaspoon of Chipotle hot sauce
1 tablespoon kosher salt
1 tablespoon Smoked Serrano Salt
Ice

Method

On a small plate, combine the kosher and smoked salt and mix well

Rim a pint glass with lime juice and dip it in the salt mixture to coat evenly

Add ice to the glass, then Magi, Worcestershire, lime juice and hot sauce. Top with beer and enjoy!