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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.

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