Few things are better than mezcal or a cold michelada during the summer. Even better is combining the two for a delicious drink that perfectly mixes the smokiness you love about mezcal and the spiciness you get from a michelada.
It’s so good it just might become your new favorite cocktail—no matter the season. Try this mezcal michelada recipe, courtesy of Red Star Taco Bar in Seattle, WA. It’s also a wonderful stand-in for brunchtime Bloody Marys.
- 2 lime wedges
- 1 oz joven mezcal
- 1⁄2 oz fresh lime juice
- 1⁄4 oz J. Wilbur Bloody Mary mix
- 2 dashes Cholula hot sauce
- 2 oz tomato juice Paprika salt (equal pinches salt, paprika, and chipotle chili powder)
- 6 oz Mexican lager
How to make it