Photo by Gracias Madre
Michelada de la Madre
by Jason Eisner, Beverage Director, Gracias Madre
Ingredients
- 12 oz. Cabotella beer (an organic Blonde Ale from Mexico)
- 2 dashes Habanero bitters
- 1 oz. Fresh pressed lime juice
- 1/4 oz. Worcestershire sauce (Eisner uses a house-made vegan version, but regular is fine)
- 1 Lemon-basil ice cube*
- Spicy salt (an equal mix of smoked salt and chili de arbol powder)
- Lime wedge, for garnish
Preparation
- Rim a pint glass with spicy salt.
- In the bottom of the glass, put your two dashes of bitters, lime juice, and Worcestershire sauce.
- Slowly pour in your beer.
- Using a bar spoon, gently lower in lemon-basil ice.
- Top off the top of the beer with more spicy salt mixture.
- Add a lime wedge for garnish, and serve.
*Lemon Basil Ice Cube
Ingredients
- 3 Jalapeño peppers
- 1 quart Fresh water
- 1/2 Lemon
- 4 Basil leaves
- Salt, to taste
- Black pepper, to taste
Preparation
- Remove the tops and stems of the jalapeños.
- Slice remaining part of pepper.
- Place the water in a blender and add jalapeños, seeds and all.
- Add the lemon to the blender, peel and all.
- Add the basil, a pinch of sea salt, and some ground black pepper to taste.
- Purée in blender until everything is mashed together.
- Strain through a sieve and pour into large rock trays.
- Freeze overnight.
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