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¡Hola, Michelada!

Three refreshing riffs on the Mexican beer cocktail of the moment.

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Celery Sangrita Michelada
From Philip Ward, Mayahuel
“Sangrita is traditionally made with ­orange juice, but celery juice is more aromatic. Plus, it has a nice cooling quality to it, so you can add more spice. This way, you get a pleasant building spice, rather than just a flamethrower.”

FOR SANGRITA:
1/3 cup tomato juice (ideally R.W. Knudsen)
1 1/2 tbs. fresh celery juice
1 tbs. fresh-squeezed lime juice
1/4 tsp. black pepper
Pinch celery salt
Pinch cayenne pepper
1/2 tsp. Worcestershire sauce

FOR SPICY RIM:
1 part kosher salt
1 part sugar
1/2 part cayenne pepper

FOR MICHELADA:
2 tbs. sangrita
1 1/2 tbs. fresh-squeezed lime juice
Negra Modelo

NIGHT BEFORE: Combine sangrita ingredients. Makes about 1/2 cup.
INSTRUCTIONS: Rim pilsner glass with spicy rim mix, and add 2 ice cubes. Shake sangrita and lime juice with another 2 ice cubes, then pour the liquid into the glass (straining out the cubes). Top with Negra Modelo, and serve with rest of the beer.


Cashew Michelada
From Mathew Resler, Empellón
“Hoegaarden’s floral aspects complement the nuttiness of the salsa without being overbearing. This is a fairly refined version of a michelada, and very ­summery. It’s something you drink out on the patio.”

FOR CASHEW SALSA:
2 oz. smoked cashews
1/4 tsp. salt
1/2 tsp. sugar
1 dried arbol chile (for a milder salsa, remove the seeds) 1/3 cup water

FOR MICHELADA:
1/2 tbs. lemon juice (or to taste)
1 1/2 tbs. smoked-cashew salsa
Hoegaarden beer
Salt and pepper
Lemon slice

CASHEW SALSA: Purée ingredients in a food processor until extremely smooth. Makes about 1 cup.
INSTRUCTIONS: Mix equal parts salt and pepper, and use to rim a pint glass. Add lemon juice, smoked-cashew salsa, and Hoegaarden, and stir gently until thoroughly combined. Garnish with a lemon slice.


Michelada Cubana
From Ethan Smith, Hecho en Dumbo
“A good beer is really the backbone of a michelada. Bohemia works because it is a quintessential crisp Mexican beer but also has a little bit of strength to it—you need a beer with a little meat on its bones to carry the acidity of the citrus.”

Salt
3 tbs. fresh-squeezed lime juice
2 tbs. Valentina salsa
1/2 tsp. Maggi sauce (available at well-stocked grocers)
1/2 tsp. Worcestershire sauce
Bohemia lager

INSTRUCTIONS: Rim a collins glass with salt, and fill halfway with ice. Add lime juice, Valentina salsa, Maggi sauce, and Worcestershire sauce. Fill the rest of the glass with Bohemia lager (about half the bottle), and stir. Garnish with a lime wheel. Serve with the remainder of the beer.


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