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)
How to make it