The Emoticon

Noah Small, Empollón | New York City

In The Emoticon, Empellón’s beverage director Noah Small ticks multiple Michelada boxes with his personal riff, which plays on a confluence of Mexican and Japanese flavors: There’s the “tart kick of yuzu for acidity, the umami of white miso and a togarashi-salt rim for heat.”


Serving: 1

  • 1 ounce yuzu-miso (see Editor's Note)
  • 1 can light Mexican lager (preferably "Mexicali")
  • togarashi salt (see Editor's Note)

Garnish: half-rim of togarashi salt

  1. Rim half the glass with togarashi salt.
  2. Add yuzu-miso to glass.
  3. Fill glass halfway with ice.
  4. Top with beer and stir gently to incorporate.
Editor's Note

35 grams white miso paste
1 ounce fresh squeezed orange juice
1/2 ounce agave syrup (1:1, agave nectar:water)

Whisk all ingredients together until the miso is fully incorporated. Fine strain using a chinois.

Togarashi Salt:
2 tablespoons shichimi togarashi
6 tablespoons kosher salt

Combine ingredients and grind together in a molcajete or mortar and pestle.

Tagged: Michelada