
But Seriously, What Is a Michelada?
The Michelada has gone baroque, causing an identity crisis for what was once just a dressed can of beer.
- story: Tina Vasquez
- photo: Lizzie Munro
The Michelada has gone baroque, causing an identity crisis for what was once just a dressed can of beer.
In a nod to the aperitif’s origins, the components of the Lysette are all French—from the gentle bitterness of Salers to the fizzy smack of Kronenbourg.
Among the simplest formulas in the catalogue of beer cocktails, the two-ingredient shandy has persisted as a effortless favorite for centuries. Here, get to know the shandy in three classic…
Though beer has long been used in drink-making, the incredible variety of beer styles now available to bartenders has made for a swiftly evolving canon of wholly original drinks. Nathan…
The Beertini—a simple combination of crappy beer and green olives, often with a hit of brine—is a staple in bars across the Midwest. Sarah Baird on the ubiquity on this…
In certain pockets of the Midwest, the combination of beer and olives is known as the Beertini, a drink deeply engrained in barroom culture.
Add tomato juice to the Midwestern Beertini and you get South Dakota’s Red Beer, which draws parallels to the Michelada—minus the spice.
An ode to Northern California, the Cold in the Shadows hints at San Francisco’s chilly umbra, even in the warmest of months.
The radler's beer-and-citrus template is ripe for riffing. Here, six bartenders recalibrate the classic summer drink, from a bitter Campari-laced iteration to one dosed with cucumber and strawberry shrub.