Pick up The Commuter from the east side's One Barrel Brewing to mix a Mexican Michelada cocktail
Choose the Flemish Giant Weizen, Penguin Pale Ale or The Commuter Kölsch (front to back) to make a beer cocktail.
Photo by Sarah Smiley
In a state known for beer, shouldn’t we be drinking more beer cocktails? Purists may cringe, but a Mexican Michelada keeps the cerveza front and center—and on the scale of summer refreshment, it’s hard to beat spicy, tangy, lime-doctored beer.
Michelada recipes vary wildly, so feel free to tinker with the main ingredient. One recommendation: The Commuter, a crisp, balanced Kölsch-style ale made by Madison’s One Barrel Brewing Company. The east side bar and nanobrewery rotates its beers often, but the ever-popular Commuter holds a permanent place on the taps.
As for beer cocktails, Peter Gentry, One Barrel’s owner and an award-winning brewer, admits, “I prefer beer with my cocktails, not necessarily in them.” But he can get behind a Michelada, where the beer is key.
Pick up a growler of ale, and you’ve got Micheladas for five. Call it the perfect union: German beer meets Mexican heat.
1 lime wedge
1 oz lime juice
1 dash Maggi seasoning (sold at Mexican grocery stores)
1 dash Mexican hot sauce, such as Cholula, Tapatío or Valentina
2 dashes Worcestershire sauce
1 dash soy sauce
3 oz tomato or Clamato juice (optional)
12 oz The Commuter beer
Use lime wedge to moisten rim of pilsner or pint glass. Invert glass onto saucer of kosher salt mixed with chili powder. Fill glass halfway with ice. Add other ingredients, pouring beer in last. Stir and serve.
Recipe courtesy of One Barrel Brewing Company, 2001 Atwood Ave., onebarrelbrewing.com.