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
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
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.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.