Bring some chilled spice to your warm-weather happy hour with the Michelada Cubana, a piquant beer–based cocktail. “It’s a cool take on the Bloody Mary,” says Jason Eisner, beverage director of Gracias Madre, the hip West Hollywood eatery where Jessica Alba gets her vegan-Mexican fix. The beauty of this cocktail is that you can add hot, savory, and salty elements into the base recipe any way you like. Serrano peppers, teriyaki, picke juice—they’re all for the taking. Try infusing your ice cubes with lemon and chopped jalapeño peppers, Eisner says. The cube rises to the top of the glass, so your first sips are super spicy. Watch the tutorial below to see how we recreated the trendy drink, and scroll down for the full recipe. Cheers!
1⁄4 cups freshly squeezed lime juice
2 tsp Worcestershire sauce
2 tsp hot sauce
Ground black pepper
1 large ice cube
1 1⁄2 cups medium-colored, light-bodied beer
1 lime wheel
1. Combine lime juice, Worcestershire sauce, hot sauce, and a inch of pepper in the glass. Add the ice cube then pour in beer. Garnish the glass with the lime wheel.
For more summer entertaining recipes, pick up the June issue of InStyle, available on newsstands and for digital download May 16.