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A michelada is pictured at the Beverly Hotel in Toronto on Thursday, June 19, 2014. (Matthew Sherwood For The Globe and Mail)
A michelada is pictured at the Beverly Hotel in Toronto on Thursday, June 19, 2014. (Matthew Sherwood For The Globe and Mail)

Walter Blanco beer cocktail stimulates the senses Add to ...

Beer cocktails often manage to ruin two great things – beer and cocktails.

The savoury, sweet and sour beer/Caesar hybrid michelada, on the other hand, is a firm exception to the rule since, when well-made, it both stimulates the senses and slakes a powerful thirst.

This fresh version has a smoky citrus component, which is nicely balanced with a splash of mescal and a hit of Walter, a new all-natural Caesar mix.

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Walter Blanco

Orange juice

Chipotle peppers

Celery salt

Half a bottle of Dos Equis Amber

Half-ounce of mescal

A dash of Worcestershire

Salt and pepper

One ounce Walter Caesar mix

One ounce fresh lime

One ounce of the chipotle-orange mixture (see below)

Method

Infuse fresh-squeezed orange juice with chipotle peppers for an hour, then strain. Take a large beer glass and rim it with a celery salt/chili blend.

Add ice and a half bottle of Dos Equis Amber, a half-ounce of mescal, one ounce Walter Caesar mix (well-spiced), one ounce fresh lime, a dash of Worcestershire, salt, pepper and one ounce of the chipotle-orange mixture.

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