I spiked this spiritous Michelada with smoky mezcal and seasoned it with celery bitters.
Ingredients
1 drink
1 oz. Sombra Mezcal
.75 oz. Lime Juice
1 dash The Bitter Truth Celery Bitters
4 dashes Cholula
Step 1
Stir with ice and strain into a chilled Collins glass rimmed with kosher salt, celery salt, and ground black pepper
Step 2
Top with 6 oz. Victory Pilsner and garnish with freshly grated orange and lime zest
Cooks' Note
Jim Meehan, Spring 2009
FromThe PDT Cocktail Bookby Jim Meehan, (C) © 2011 Sterling Epicure