With but a waning sliver of summer left, you may find yourself in a creativity rut when it comes to grilling. Steak, salmon, sliders, repeat. What now? The answer, friends, is look to your cocktail glass.
This week, consider the grill your rider to the best of boozy summer beverages. Below, take the sage tutelage of Bartender Lucien Conner of Puesto, a breezy California taco-and-tequila-centric restaurant with several locations throughout the state. Using tomatillos and cucumbers, a veggie-heavy michelada mix gets enhanced by slightly blackened and blistered grilled jalapeños. Now, how many can you sling back before the sun starts to set at 7:23pm? Hey, at least it’s not dark at 5:30pm.
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Makes 6 servings
10-15 minutes min.
5 minutes min.
- 6 bottles of Modelo Especial (or beer of choice)
- 4 cucumbers
- 2 tomatillos
- 3 jalapeños
- ¾ cups fresh squeezed lime juice
- 1 ¾ tablespoons black pepper
- ¼ cups Tabasco Green Pepper Sauce, to taste
How to make it