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.
1 ½ oz. pineapple juice
½ oz. fresh lime juice
¾ oz. cinnamon syrup
1-2 dashes Scrappy’s Hellfire Bitters
Mexican Amber (such as Negra Modelo or Dos Equis Amber)
Tools: shaker, strainer
Glass: pint glass
Garnish: Tajin seasoning and mint sprig
Rim a glass with Tajin seasoning and fill with ice. Shake the ingredients (except the beer) with ice, then strain into the rimmed glass. Top with beer. Add the mint garnish.
Erick Castro, Polite Provisions, San Diego