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