P.D.T.'s Backyard Michelada Cocktail Recipe

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Recipe adapted from Jim Meehan, P.D.T., New York City

Backyard Michelada
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This recipe from Jim Meehan is refreshingly savory, thanks to the addition of mustard and pickle brine.
  • :::1½ ounces Black Grouse Blended Scotch Whisky½ ounce white grapefruit juice½ ounce honey syrup (1:1 honey to water)¼ ounce dill pickle brine, plus 1 pickle spear¼ teaspoon Gulden's Spicy Brown MustardBlack pepperIce6 ounces Captain Lawrence Pale Ale:::
  1. In a mixing glass, combine the whiskey, grapefruit juice, honey syrup, brine and mustard and stir to combine. Rim a pilsner glass with black pepper and fill with ice, then fine-strain the contents of the mixing glass into the pilsner glass. Top with the beer and garnish with a pickle spear.
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