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.
- 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.
- Rub the rim of a pint glass with a lime wedge and rim the glass with spicy salt.
- In the bottom of the glass, combine two dashes of bitters, lime juice, basil and worcestershire sauce and gently muddle.
- Slowly top with the beer and add in the lemon-basil ice cube.
- Sprinkle spicy salt on the surface of the drink and garnish with another lime wedge.
Lemon Basil Ice Cube:
3 jalapeño peppers
1 quart water
4 basil leaves
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.