Think of this as a green version of a traditional tomato-based Michelada, made with avocado tomatillo salsa and served in a pitcher with chilled beer mugs rimmed with salted coriander. It's especially refreshing when served with crispy tortilla or corn chips.
The Best Salsas for Beer Cocktails
The best salsas for beer cocktails are the small-batch kind found in the grab- and-go refrigerated cases in the deli section of the grocery store. I find the bold, flavorful ingredients blend the best and give a great pop to the cold, fizzy tang of the beer. No measuring is involved either — just peel the lid off and plop the pint in the blender.
Serves 4 to 6
24-ounce container of avocado-tomatillo salsa
Juice from 1 lime
1 1/2 ounces
green pepper hot sauce
(12-ounce) bottles of pale ale
2 to 3 cups
ripe avocado, skinned, pitted and cut into quarters (optional)
Add the salsa, lime juice, and pepper sauce to a blender. Purée 15 to 20 seconds until smooth. Transfer to a large beer pitcher.
Slowly pour the beer in the pitcher. Gently stir to bring the drink together.
Mix together the coriander and salt. Run a juicy lime around the rim of four beer mugs and dip into the mixture. Add ice to the glasses. Pour the cocktail over the ice. Serve immediately with the avocado slices and chips.