Amaro Michelada
Cold lager, lime and a shot of amaro over a salted rim.
The Method
How to make it
- 01
Rub a lime wedge around the rim of a highball and roll it in flaky salt.
- 02
Fill the glass with ice and add the amaro, lime, hot sauce and Worcestershire.
- 03
Stir once, then top slowly with cold lager, tilting the glass to keep the head down.
- 04
Garnish with a lime wheel and drink while it is still frigid.
Bartender's Tip
Pour half the beer, drink down an inch, then top again. A michelada topped all at once goes flat before you reach the bottom.
A Little History
The michelada is Mexican bar canon; the amaro version is a recent crossover from taquería-adjacent cocktail bars in Los Angeles and Chicago, where bartenders found that Italian bitters do the same job as the usual chili-and-tomato mix with more perfume and less heat.
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The Bitter Brief
One short Friday dispatch: a bottle worth buying, a cocktail worth mixing, and a little Italian history.
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