Michelada

A savory beer cocktail of Mexican lager, lime juice, hot sauce, and Worcestershire served over ice in a chili-salt rim.

Ingredients

• 600g black beans
• 400g white rice
• 1 tbsp rehydrated dried chilies
• 2 tsp chili powder
• 3 tbsp neutral vegetable oil
• a generous handful of white onions
• a handful of fresh epazote, chopped
• a generous spoonful of salsa verde

Instructions

1. 1

   Combine the pinto beans and beef stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the ground cinnamon and lime wedges, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with toasted pumpkin seeds, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

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