Basically the cocktail version of salsa verde, this Michelada riff by Lucien Conner at Irvine, Calif.’s Puesto gets its tangy, smoky, spicy flavor from blistered jalapeños and tomatillos, while cucumber and lime add brightness and a fresh note.
This recipe originally appeared as part of “These 5 Micheladas Are Exactly What You’ll Want to Drink in Bars During Football Season.”
Lower alcohol than most Bloody Marys, Shannon’s Sangrita/Michelada (named for creator Shannon Ponche of Clover Club and Leyenda in New York City) mixes carrot, papaya, orange and lime juices, spiced with two types of chile powder and topped up with Mexican beer for a drink that’s not exactly a Bloody but offers a similar sweet-savory-spicy appeal.
Booze buzz meets sugar buzz in this decadent dessert cocktail. (Trust us, you need this in your life.)
This version of a Brass Monkey, made famous by the Beastie Boys, uses a chilled glass and cold beer, instead of a warm 40-ounce bottle.
This mashup of a Michelada and Margarita is a big ¡a huevo! (or “hell, yeah”).
Mess up a Salty Dog with grapefruit beer and spicy seasoning salt, and you get a Bodega Dog.
This variation on a Guinness Punch has ice cream stepping in for condensed milk and a splash of Appleton Estate rum for extra hair on the chest.
The snap of ginger, the smoke of scotch, the King of Beers. These are odd but happy bedfellows in this cocktail.
The Demi Peche Shandy is the French version of the classic Radler.