Beer? yes. Mezcal? yes! Shabazi? Oh yes! One of my favorite long drinks for a warm spring afternoon.
Makes two drinks
2 ounces mezcal*
1 ounce Valentina hot sauce†
1 teaspoon of Worcestershire sauce‡
1 ounce fresh lime juice
1 teaspoon Shabazi plus more for garnish
a bottle of beer (my favorite easy to find beer for this is Negra Modelo, Bohemia Oscura is even better but a tough one to find)
* I prefer a fruitier mezcal for this rather than a smokier one, but it’s up to you! And if you like a lower alcohol beverage feel free to reduce the quantity or omit.
† For hot sauce you can substitute a hotter one (Valentine makes an extra hot for example) if you like more heat, or bloody mary mix if you’d like less.
‡ If you don’t eat fish (Worcestershire contains anchovy), substitute with malt vinegar and a pinch of brown sugar. I see soy sauce recommended a lot as a sub but I don’t think the flavors are the same at all. You may find you also want to add a pinch or two of salt depending on your tastes.
• Add the mezcal, hot sauce, Worcestershire, lime juice, and Shabazi to a cocktail shaker filled with ice and shake until cold. Strain over fresh ice in two mugs or tall glasses, then fill with beer and give it a gentle stir. Garnish with a pinch of Shabazi if you like.
• If you like your michelada sweeter try a splash of orange or blood orange juice or simple syrup in the shaker. It’s fun to find your sweet spot, and when you get it, few drinks are finer.
Fun to try
• I like using Shabazi to make a sangrita also. Mix tomato juice, orange juice, lime juice, and Shabazi. Great as a chaser for blanco tequila.
• I made one with Japanese flavors the other day that I liked very well following approximately the proportions above. Shochu (I used Sato, which also happens to be my Japanese family name), yuzu kosho for heat (which they even carry at Trader Joe’s nowadays!), shio-koji (for salt and sweetness), key lime juice (it’s what I had, regular lime would also work), and Asahi. Topped with my shichimi blend, Yagenbori would be great too.
Food images and recipe © Christian Leue
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