Skip to main content
Epicurious
Cookbooks

Beer and a Smoke

By Jim Meehan

I spiked this spiritous Michelada with smoky mezcal and seasoned it with celery bitters.

Cooks' Note

—Jim Meehan, Spring 2009

Recipe information

  • Yield

    1 drink

Ingredients

1 oz. Sombra Mezcal
.75 oz. Lime Juice
1 dash The Bitter Truth Celery Bitters
4 dashes Cholula

Preparation

  1. Step 1

    Stir with ice and strain into a chilled Collins glass rimmed with kosher salt, celery salt, and ground black pepper

    Step 2

    Top with 6 oz. Victory Pilsner and garnish with freshly grated orange and lime zest

From The PDT Cocktail Book by Jim Meehan, (C) © 2011 Sterling Epicure
TagsCocktailAlcoholBeveragesBeerMezcalMexicanLatin AmericanLimeCitrusFruitSuper BowlCookbooks

See Related Recipes and Cooking Tips

Read More
The Most-Saved Recipes in the Epicurious App This Week
Like “absolutely decadent” chocolate pudding and fattoush salad.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.