Peach-Tomatillo Michelada Recipe | Tasting Table
Prep Time:
1 hour, 15 minutes
Cook Time:
Servings:
1 cocktail
Ingredients
  • 1 tablespoon toasted pumpkin seeds
  • 2 tablespoons kosher salt
  • ⅔ cup peach purée
  • 4 medium tomatillos, husked and juiced (⅔ cup juice)
  • 1 ounce lime juice
  • 5 basil leaves
  • ½ teaspoon kosher salt
  • ⅛ habanero chile
  • ¼ ounce lime juice, plus wedges for rimming and garnish
  • Pumpkin seed saltIce
  • 3 ounces sangrita verde
  • 1 ounce mescal
  • ¼ ounce peach liqueur
  • ¼ ounce agave
  • 3 ounces IPA beer
Directions
  1. Make the pumpkin seed salt: In a spice grinder or using a mortar and pestle, grind the pumpkin seeds into a fine powder. Transfer to a plate and mix with the salt to incorporate.
  2. Make the sangrita verde: In a blender, combine all the sangrita verde ingredients and purée until smooth. Makes 1⅓ cups.
  3. Make the cocktail: Use a lime wedge to rim half a pint glass and roll the rim in the pumpkin seed salt, then fill the glass with ice. In an ice-filled shaker, combine the lime juice, sangrita verde, mescal, peach liqueur and agave, then shake until well chilled. Strain into the prepared glass and top with the IPA. Garnish with a lime wedge and serve.