Leyenda’s Michelada
Ivy Mix's take on the Michelada swaps the tomato base with a citrusy, spicy sangrita.
- story: Chloe Frechette
- photo: Lizzie Munro
Ivy Mix's take on the Michelada swaps the tomato base with a citrusy, spicy sangrita.
In his Michelada de la Madre, Jason Eisner offers an herbaceous riff on the classic.
Empellón's beverage director Noah Small ticks all the Michelada boxes with his personal riff on the south-of-the-border drink.
This meaty michelada is built on the bones of a traditional south-of-the-border recipe.
Ryan Liloia's potent mixture of rums and sweet-tart juices all shaken up and dumped over ice, might provide the state of mind necessary to privateer one's own vessel.
A smoky, bitter delight built for wintertime drinking.
Typically, a radler is known for being light in alcohol, but the addition of a shot of juniper-driven German gin ups the gear ratio in this riff on the classic…
Juicy cantaloupe and dry sherry in frozen Margarita form.
Luis Hernandez uses an Instant Pot to transform jasmine rice into a horchata-like base for this Piña Colada variation.
The Orange Crush remains a signature at Harborside Bar & Grill despite it being mimicked by bars up and down the East Coast.