Michelada de la Madre

Jason Eisner, Gracias Madre | Los Angeles

The longer you savor Jason Eisner’s riff, the more there is to savor—the basil-lemon ice cube lends subtle citrus notes that temper the heat of the peppers in this herbaceous take on the Michelada.


Serving: 1

  • 2 dashes habanero bitters
  • 1 ounce fresh lime juice
  • 1/4 ounce Worcestershire sauce
  • 4 basil leaves
  • 12 ounces blonde ale, preferably Eel River
  • 1 large lemon-basil ice cube (see Editor's Note)
  • lime wedge, for the rim of the glass
  • spicy salt, for the rim of the glass (equal parts sugar, salt and chili de arbol)

Garnish: Lime wedge.

  1. Rub the rim of a pint glass with a lime wedge and rim the glass with spicy salt.
  2. In the bottom of the glass, combine two dashes of bitters, lime juice, basil and worcestershire sauce and gently muddle.
  3. Slowly top with the beer and add in the lemon-basil ice cube.
  4. Sprinkle spicy salt on the surface of the drink and garnish with another lime wedge.
Editor's Note

Lemon Basil Ice Cube:
3 jalapeño peppers
1 quart water
1/2 lemon
4 basil leaves
black pepper

Remove the tops and stems of the jalapeños and slice. Place the water in a blender with the jalapeño slices and the lemon half, peel and all. Add the basil leaves, a pinch of sea salt and ground black pepper to taste. Purée until smooth, then strain through a sieve and pour into large rock trays. Freeze overnight.