Backyard Barbeque Michelada

This cocktail was created by mixologist Jim Meehan, owner of PDT in New York City, as the perfect accompaniment to an evening spent outdoors.

Ingredients

  1. 6 oz Sierra Nevada Pale Ale
  2. 1.5 oz Black Grouse Blended Scotch Whisky
  3. 0.5 oz white grapefruit juice
  4. 0.5 oz honey syrup (*see below)
  5. 0.25 oz Claussen Dill Pickle Brine
  6. 0.25 tsp Gulden’s Spicy Brown Mustard

Directions

  1. Add everything but the beer to a mixing glass.
  2. Fine strain (to remove mustard seeds) into a chilled black pepper rimmed pilsner glass filled with ice.
  3. Garnish with a Claussen Dill Pickle Spear.
  4. Voila!

*Honey Syrup

Ingredients

  1. 8 oz clover honey
  2. 4 oz water

Directions

  1. Combine in a pot.
  2. Simmer over medium heat (approx. 160F), stirring, until honey dissolves.
  3. Cool and bottle.

Courtesy of Famous Grouse Scotch Whisky.

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