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Cashew Michelada

Provided by: Mathew Resler
Served at: Empellón Taqueria

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“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


Purée ingredients for cashew salsa in a food processor until extremely smooth. Makes about 1 cup.
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. (Published 2011)

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