Monday, March 5, 2012

Smoky Michelada

Maybe I could wait until the weather’s warmer before posting a quencher like a Michelada, but suddenly I feel like playing with beer. The one in this recipe is Schlenkerla Oak Smoke, a great ingredient to cook with as well. A pint bottle will do two drinks—or one if you’re very thirsty.



Smoky Michelada
  • 8 oz Schlenkerla Oak Smoke beer, or to taste
  • 3 oz tomato juice
  • juice of 1 lime
  • 2 dashes hot sauce
  • 2 dashes Worcestershire sauce
  • salt, for rim
Rim chilled pint glass with salt. Shake remaining ingredients except beer with ice lightly 10 times. Pour into glass and add beer. Stir briefly. Lime shell garnish.
SOURCE: COMPOSITE, ADAPTED BY ROWEN, FOGGED IN LOUNGE

The smoke’s in the background, contributing to the overall savoriness and amping up the pepper sauce. Light but very flavorful.

1 comment:

  1. Having only ever seen Michelada calling for light Mexican beer this one intrigues me. I wonder how it would work with Clamato. For that matter I wonder how it would work with near-beer or, -gasp!- with some malta...

    Cheers!

    ReplyDelete

 
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