Michelada de la Madre
In his Michelada de la Madre, Jason Eisner offers an herbaceous riff on the classic.
- story: Chloe Frechette
- photo: Lizzie Munro
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.
A cross between a Margarita, a Paloma and a Michelada.
This low-ABV cocktail from The Stork Club Bar Book is super tart—think SweetTart.
A riff on the “bro-mosa,” an ironic mix of Miller High Life and orange juice.
At Jasper’s Corner Tap and Kitchen, they call on chamomile syrup, lemon and mandarin vodka for a refreshingly tart, citrus-heavy variation on the radler.
A "mezcal Negroni" topped with IPA for an equally smoky, bitter and refreshing long drink.
Matthew Belanger’s Garuda reads like the Loaded Tecate by way of Japan.
For his Canned Campari Radler, Eben Freeman calls on canned grapefruit beer topped with a nip of Campari, for a bitter, summer-ready twist.