Colonia Publica-style IPA-lada Michelada
What goes into a michelada fluctuates from region to region in Mexico — or even more microscopically, whose house in what neighborhood you’re in. But almost every michelada offers the same reward: When it’s blisteringly hot — and micheladas are typically thought of as a day drink or a morning-after hangover cure — is there anything more refreshing than a spicy beer cocktail with lots of ice cubes in a tall glass?
In this michelada, adapted from the Palomada michelada served at Whittier’s Colonia Publica, grapefruit IPA — such as Refuge Brewery’s Grapefruit IPA, Ballast Point Grapefruit Sculpin or Deschutes Fresh Squeezed IPA — is the essential component. This is brightened with grapefruit and lemon juices, cooled with cucumber and sweetened with a bit of sugar. Tajín rims the glass in place of more traditional salt.
From the story: The Mexican drink michelada is beer with benefits
IPA-lada Michelada
Wet the rim of the glass and rim with Tajin spice. In the glass, muddle together the cucumber, lemon juice and sugar. Add the grapefruit juice and stir to combine. Slowly pour over the IPA. Serve.
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