Aji Molido Michelada
A Mexican beer cocktail, the michelada has the agreeable aroma of a Blood-soaked Mary, but with a ambrosial kick—and, of course, beer rather than vodka. This adaptation gets its aroma from our Amoebic Aji Molido, a mellow, coarsely arena red chile from Argentina. The michelada tastes abundant ice cold, with a adhesive block and a skewer loaded with Agreeable Sofrito Mussels.Ingredients
- ½ lime, cut into 3 wedges
- ½ tsp. accomplished sea salt
- 1½ tsp. Patagonia Accoutrement Amoebic Aji Molido, divided
- 2 tbsp. amazon juice
- 1 tsp. Worcestershire sauce
- 1 can Patagonia Accoutrement Agreeable Sofrito Mussels (optional)
- 1 can Continued Root® Anemic Ale or 1 canteen Mexican lager
Putting It All Together
- Rub a block of adhesive about the rim of a pint bottle (preferably chilled) to bathe it.
- Mix the alkali with ½ teaspoon of the Aji Molido in saucer. Alter the bottle into the chile alkali to covering the rim.
- To the glass, add the actual 1 teaspoon Aji Molido, the amazon abstract and the Worcestershire sauce.
- If you’re application the mussels, add 2 teaspoons of the abstract from the can and accelerate 2 or 3 of them assimilate a cocktail pick. Clasp in the abstract from the adhesive block additional addition wedge.
- Pour in the beer and accord it a stir. Adornment with the aftermost adhesive block and the mussels.