“It was definitely a conscious decision to swap out the ingredients with Thai and Southeast Asian ingredients,” notes bartender Bobby Leonardo of New York’s Wayla, who took inspiration for the Singchelada from both the Michelada and cha ma nao, a Thai-style tangy lime iced tea. The drink is “full of that savory umami flavor” and “sharp and aggressive spicy flavor” with the addition of green papaya sauce, chile paste and soy sauce.
- 3 lime wedges
- 1/2 ounce lime juice
- 1/2 ounce green papaya sauce (see Editor's Note)
- 1/4 ounce Maggi seasoning
- 1/2 tablespoon Thai chile paste
- 1 bottle lager beer, preferably Singha
Garnish: cherry plum sea salt rim (see Editor's Note)
- Squeeze lime and combine remaining ingredients, except beer, in a mixing tin and shake with ice.
- Pour into a beer glass.
- Top with beer.
- Garnish with cherry plum sea salt rim.
Green papaya sauce can be substituted with a mixture of muddled lime, mint, chile paste and simple syrup. Cherry plum salt can be substituted with standard sea salt.