Michelada del Piña

Recipe: Erick Castro , Polite Provisions , San Diego

Photo: Arlene Ibarra

July 28, 2016

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.