I love cocktails, don't you? To me, they're the epitome of stylish good times. Here is one just perfect for Cinco de Mayo. Disclaimer: you probably need to know your way around a kitchen for this one.
The Michelada is a classic Mexican beer cocktail mixing lime juice, spices, and tomato juice. This version riffs on that by combining a base of tomatillo juice and peach puree with mescal before getting topped with an IPA. It's sweet, bitter and refreshing and perfect for all summer long. Thanks to Tasting Table for the recipe, the photo, and the history.
(recipe adapted from Shannon Ponche, Leyenda, Brooklyn, NY)
For the Pumpkin Seed Salt:
1 tablespoon toasted pumpkin seeds
2 tablespoons kosher salt
For the Sangrita Verde:
⅔ cup peach purée
4 medium tomatillos, husked and juiced (⅔ cup juice)
1-ounce lime juice
5 basil leaves
½ teaspoon kosher salt
⅛ habanero chile
For the Cocktail:
¼ ounce lime juice, plus wedges for rimming and garnish
Pumpkin seed salt
3 ounces sangrita verde
¼ ounce peach liqueur
¼ ounce agave
3 ounces IPA Beer
1. Make the pumpkin seed salt: In a spice grinder or using a mortar and pestle, grind the pumpkin seeds into a fine powder. Transfer to a plate and mix with the salt to incorporate.
2. Make the sangrita verde: In a blender, combine all the sangrita verde ingredients and purée until smooth. Makes 1⅓ cups.
3. Make the cocktail: Use a lime wedge to rim half a pint glass and roll the rim in the pumpkin seed salt, then fill the glass with ice. In an ice-filled shaker, combine the lime juice, sangrita verde, mescal, peach liqueur and agave, then shake until well chilled. Strain into the prepared glass and top with the IPA. Garnish with a lime wedge and serve.