We love a good michelada, the classic Mexican beer cocktail mixing lime juice, spices and tomato juice. It's like a Bloody Mary but better. This version from Leyenda in Brooklyn, New York, combines a base of tomatillo juice and peach purée with mescal before getting topped with an IPA. It's sweet, spicy, bitter and refreshing, and we know you're not going to be able to stop drinking it.
This michelada recipe is also perfect for a summer party. Simply double the base, and you will have enough for seven cocktails. You can even premix the base with the lime juice, agave, peach liqueur and mescal (just make sure to scale accordingly), so all you have to do is pour the mix into a glass and top with the beer.
To learn more, read "Whole 'Lada Love."
Recipe adapted from Shannon Ponche, Leyenda, Brooklyn, NY
Yield: 1 cocktail
Prep Time: 15 minutes
Cook Time: N/A
Total Time: 15 minutes
For the Pumpkin Seed Salt:
1 tablespoon toasted pumpkin seeds
2 tablespoons kosher salt
For the Sangrita Verde:
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
For the Cocktail:
¼ ounce lime juice, plus wedges for rimming and garnish
Pumpkin seed salt
3 ounces sangrita verde
1 ounce mescal
¼ ounce peach liqueur
¼ ounce agave
3 ounces IPA beer
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.
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