How to Make a Tropical Michelada

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Summer isn’t over just yet.

And when it comes to making cocktails this season, a great way to switch things up is with a michelada.

 

 

The fun part of putting it together: adding your own personal twist to the ingredients. For this one, we’ve put something together for you to help quench your thirst on your next hot summer day. Give this recipe a spin, courtesy of Kinda Tropical in Austin, Texas.

  • Kosher salt
  • 1 oz lime juice
  • 3 dashes soy sauce
  • 3 dashes Chinese black vinegar
  • 3 dashes hot sauce
  • Pinch black pepper
  • Pinch togarashi or chili powder
  • Xingu Black Beer (or Modelo or Pacifico)
Rim pint glass with kosher salt and fill halfway with ice. Add enough lime juice to cover 1⁄3 of the ice, about 1 oz. Add soy sauce, black vinegar, hot sauce, and pinches of pepper and togarashi. Add beer and stir.