We’ve always had a soft spot for beer. A crisp pilsner on a hot day, a sour beer alongside a meal, or a stout when you don’t have time for lunch – you name it, we love it. I remember my grandfather giving me a wink as he put a splash of his beer into my lemonade. Little does he know that’s how I start each shift behind the bar – just with the ratios reversed… So in that spirit, here are some cheeky beer and booze combos guaranteed to get you frothing.
There are quite a few different ways to make your Michelada (pronounced Mee-che-lah-dah). You can really roll your own on this one. Personally, I love a light, preferably Mexican beer with salt, fresh lime and hot sauce.
1 × 355 ml light Mexican beer
15 ml lime juice
4 dashes hot sauce
salt flakes (for the rim)
lime wedge, to garnish
Rim a pilsner glass with salt then fill it with cracked ice.
Add your hot sauce and lime and top with beer.
Garnish with a lime wedge.
Maggi seasoning and Clamato juice are popular options to play with when making Micheladas.
There’s also a variation called the Cubano cocktail with Worcestershire sauce.
Dark and Hoppy
Our riff on the ol’ family favourite, the Dark and Stormy.
1 x 355 ml strong IPA
45 ml Gosling’s Black Sea rum
15 ml lime juice
22 ml ginger syrup
crystalised ginger, to garnish
Add all ingredients except beer to a shaker with a tiny piece of ice and whip. Pour into a frozen Collins glass with ice and top with strong IPA. Garnish with crystalised ginger on a toothpick.
1 x 355 ml pale ale
30 ml bourbon
22 ml lemon juice
22 ml honey syrup
lemon wedge, to garnish
Add all ingredients except beer to a shaker with a tiny piece of ice and whip. Pour into a frozen Collins glass with ice and top with a crisp pale ale. Garnish with a lemon wedge.
This is an edited extract from A Spot at the Bar by Michael Madrusan and Zara Young, published by Hardie Grant. RRP $45.00. Available in stores nationally.