Recipe

Empellón Al Pastor Shows Us How to Make 5 Different Micheladas

Published On 10/16/2015 Published On 10/16/2015
Micheladas
Cole Saladino/Thrillist
Dan Byrne/Thrillist

House

Dan Byrne/Thrillist

Micheloté

Dan Byrne/Thrillist

El Cuñado

Dan Byrne/Thrillist

El Chambovaca

Dan Byrne/Thrillist

Emoticon

Total Time:  15 minutes
Yield:  8

Ingredients:

  • 2 ½ tablespoons white miso paste
  • 2 tablespoons fresh orange juice
  • ¾ cup yuzu juice
  • 1 tablespoon agave syrup
  • 1 tablespoon shichimi togarashi
  • 3 tablespoons kosher salt
  • Mexicali beer

Directions:

  • To make the yuzu-miso mix, whisk all ingredients in a liquid measuring cup until well combined. Strain the mixture through a cheesecloth.
  • To make the togarashi salt, grind all ingredients in a molcajete (or mortar and pestle) until evenly blended. 
  • Rim a beer glass halfway with togarashi salt.
  • Fill glass with ice.
  • Add 1 ounce of yuzu-miso mix. Top with Mexicali beer.
  • Serve remainder of beer can on the side.

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