Michelada del Piña
Photo: Arlene Ibarra
Erick Castro puts a tropical twist on the Michelada.
Low in alcohol and undeniably refreshing, the Michelada is one of the ultimate cocktails of summer afternoons and boozy brunches. Erick Castro adds a tropical twist to his riff, subbing the standard tomato juice for pineapple and an extra kick of spice.
Ingredients
- 1 ½ oz. pineapple juice
- ½ oz. fresh lime juice
- ¾ oz. cinnamon syrup
- 1-2 dashes Scrappy's Firewater Bitters
- Mexican Amber (such as Negra Modelo or Dos Equis Amber)
- Tools:shaker, strainer
- Glass:pint glass
- Garnish:Tajin seasoning and mint sprig
Preparation
Rim a glass with Tajin seasoning and fill with ice. Shake all of the ingredients (except the beer) with ice, then strain into the rimmed glass. Top with beer. Garnish.