Father’s Day is around the corner and this year mix your Dad up a Backyard Barbeque Michelada, a cocktail created by mixologist Jim Meehan owner of PDT in New York City. He created this unique cocktail as the perfect accompaniment to an evening spent outdoors.
If you really want to impress Dad, turn him on to the new trend of flasktails. Get him a nice flask, fill it with a Backyard Barbeque Michelda. Dad will like his new found cocktail freedom.
6 oz Sierra Nevada Pale Ale
1.5 oz Black Grouse Blended Scotch Whisky
0.5 oz white grapefruit juice
0.5 oz honey syrup*
0.25 oz Claussen Dill Pickle Brine
0.25 tsp Gulden’s Spicy Brown Mustard
Add everything but the beer to a mixing glass. Fine strain (to remove mustard seeds) into a chilled black pepper rimmed pilsner glass filled with ice. Garnish with a Claussen Dill Pickle Spear.
8 oz clover honey
4 oz water
Combine in a pot. Simmer over medium heat (approx. 160F), stirring, until honey dissolves. Cool, and bottle.
Courtesy of Famous Grouse Scotch Whisky.