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.

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...



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