Smoke, heat, lime, salt
Intensely flavored and light on alcohol, this is a perfect cocktail to accompany morning huevos rancheros or chilaquiles.
A takeoff on the Michelada—a Mexican beer, lime, and hot sauce drink sold at roadside stands and bars below the border—the Mezcalada is its smokier, brunch-ready cousin. An easy-to-make party concoction, this drink can be batched in advance and stored in the fridge—just add the beer before serving.
FOR CHIPOTLE PURÉE
1 can (7 ounces) chipotle peppers, in adobe sauce
FOR THE COCKTAIL
4 ounces (120 ml) Mexican beer (Tecate or Corona)
½ ounce (15 ml) mezcal (Del Maguey)
½ ounce (1 tablespoon or 15 ml) chipotle pepper purée
1½ ounces (45 ml) Clamato Picante
¾ ounce (2 ml) fresh lime juice
Smoked sea salt, to rim the glass
To make the chipotle purée, pour peppers and adobe sauce in a blender or food processer and pulse until smooth.
For the cocktail, rim a chilled rocks glass with salt (technique, page 264). Dry shake chipotle purée, mezcal, Clamato, and lime juice. Pour over ice and top with beer. Give the mix a quick stir, and serve.