The Toasted Coconut’s Michelada

The Toasted Coconut | Houston, TX

cobbler illustration

The spice element of the Michelada has become a canvas to showcase regionality. For Sarah Troxell and her team at the Houston-based tiki bar The Toasted Coconut, the driving force behind their Michelada originally came from harissa at their New American sister restaurant, Nobie’s. “It was always one of my favorite condiments when I worked there, and ultimately we thought it would work perfectly as a Michelada base at our tropical restaurant,” Troxell says of their take on the Tunisian staple. A blend of chargrilled tomatoes, bell peppers and green onions with harissa powder, paprika and confit garlic gives the drink a distinctly smoky spice base, topped with lime juice, saline and a dark Mexican lager.

Ingredients

Serving: 1

  • 4 dashes saline
  • 4 dashes saline
  • 1 ounce harissa paste
  • 1 ounce harissa paste
  • 1 ounce fresh lime juice
  • 1 ounce fresh lime juice
  • Dark Mexican lager, to top, preferably Idio or Negra Modelo
  • Dark Mexican lager, to top, preferably Idio or Negra Modelo

Directions
  1. Combine all ingredients, except the beer, in a mug over ice.
  2. Top with beer.
  3. Stir to integrate.

Tagged: harissa, Michelada, spicy