The parallel trends of craft beer and artisanal cocktails have crossed streams: “Hoptails,” cocktails using beer as a mixer, are the latest twist on libations. Combining the personality of a cocktail with the food-friendliness of beer results in a beverage that’s eminitely drinkable. As craft beers continue to rise in popularity, bartenders are increasingly concocting beer cocktails in Utah and nationwide.
This hoptail is famous as a summer quaffer. Here’s our version of the Michelada, a Mexican beer and tomato cocktail.
Juice of 1/2 medium lime
Mexican beer, such as Corona
1 tsp. Worchestershire sauce
2 Tbsp. tomato juice
1 tsp. hot sauce, such as Tabasco
1/2 tsp. Maggi or soy sauce
Freshly ground black pepper
Smoked salt, for rimming the glasses
Green onion brush, lime wheel and cherry tomato for garnish.
Mix lime juice, Worcestershire and hot sauce together. Rub the rim of a glass with cut lime, then dip in smoked salt. Fill glass with ice, pour in tomato mixture and fill glass with beer. Garnish.
-Mary Brown Malouf