How to Make a Mezcal Michelada

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Stacey Bryant

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.

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  • 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
Muddle lime wedges with ice. Add mezcal, lime juice, Bloody Mary mix, hot sauce, and tomato juice. Stir and transfer to a paprika-salt-rimmed glass. Top with ice and Mexican lager.