"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Posts tagged beer

Get it while it’s hot! Enjoy a super-refreshing discount when you buy an e-copy of Summer Cocktails today through July 2nd! Cocktails have never been this easy and delicious. Learn how to stock your home bar, make underpinnings like from-scratch sour mix, and entertain with drinks that range from classic piña coladas and big bowls of fresh peach and bourbon punch.

Want a taste? You got it!


Serves 1

A shandy or shandygaff is a drink of beer with a carbonated beverage such as ginger beer or citrus-flavored soda. I prefer making it with a pale lager or a hefeweizen and strong ginger beer, and, in the summer, with lemony herbs and dried spices like thyme and coriander, which amp up the underlying flavor notes of the beverage.

1 teaspoon coriander seeds, lightly crushed
1 strip orange zest
1 strip lemon zest
2 rosemary sprigs
4 thyme or lemon thyme sprigs
Ice cubes, if desired
6 ounces lager or hefeweizen (wheat) beer, chilled
4 ounces ginger beer, chilled

– Toast coriander seeds in a small skillet over medium-high heat until fragrant, about 1 minute. Transfer to a glass. Carefully run a lit match along the orange and lemon zests, rub them on the glass’s rim, and then drop them into the glass along with the rosemary and thyme. Add the ice, if using, then add the beer and ginger beer and stir lightly to combine. Serve.

We’re no strangers to stiff drinks and bubbly, and admittedly, once in a while, the party goes on longer than expected and the next morning finds us with pillow-creased faces, raccoon eyes, and The Dreaded Hangover.

Usually, a greasy diner breakfast egg on a roll with extra bacon and half-bottle of ketchup plus a full pot of coffee (Mexican Coca-Cola on ice is my go-to) helps smooth us out, but a stronger antidote is sometimes absolutely necessary: enter the michelada, a spiced and seasoned Mexican beer cocktail.

The drink’s base is always a chilled pale lager, like Corona, Pacícifo, Sol, or Modelo Especial – you want something refreshing and light, save the hoppy dark stuff for the pub. The bracing backbone is provided by umami-dense Worcestershire sauce, hot sauce (Cholula and Valentina are our favorites), and a good amount of freshly-squeezed lime juice. A “cubito Maggi,” a bouillon cube made by Maggi (pronounced Ma-ghi) is a common addition and adds extra seasoning. You can skip the cubito, but do rub a lime around the lip of your glass and rim it with coarse salt, pepper, and if available, powdered red chili. And always, always, always pack your glass with crushed ice.

And, while we’re talking about getting pickled, I recently made Paula Deen’s pickled shrimp and thought they’d make a great side to the michelada. Our version has hotter-than-hell Serrano peppers, impossibly fragrant kaffir lime leaves, toasty fresh curry leaves, spices, and a hit of tequila.

Note: Of course, the michelada is also perfect for any sweltering day, not just a fuzzy morning. Try it this summer, and, for the condiment-phobic, mix up a chelada: salt rim, lime juice, ice, and beer.
¡Salud! And ¡Happy cinco de mayo!


Serves 1

Note: For an extra frosty drink, chill your glass prior to assembling. For a quick cool-down, fill a glass with ice and water, swirl for 1 minute, then drain.

¼ cup fresh lime juice, plus lime wedges for garnish
Kosher salt and freshly ground black pepper
Worcestershire sauce, to taste
Hot sauce, such as Cholula or Valentina, to taste
½ Maggi bouillon cube (optional)
Crushed ice
1 (12-ounce) bottle of pale lager such as Corona, Pacífico, Sol, or Modelo Especial, chilled

– Rub a lime around the rim of a pint glass or equal capacity glass. Combine 1 tablespoon salt and 1 teaspoon pepper in small plate and dip rim in mixture, turning glass until rim is coated.

– Add lime juice, Worcestershire, hot sauce, and (optional) bouillon cube to glass and stir to combine. Add crushed ice, pour in beer, gently stir, and drink. Refill glass with beer as needed.

Makes 2 pints

Note: Kaffir lime leaves and fresh curry leaves can be found at specialty Middle Eastern markets or online. They keep well frozen, so stock up and store them in zipper-lock bags.

You will need 2 (1-pint) mason jars for this recipe.

24 – 30 large cooked, peeled, and deveined shrimp (tails on)
½ cup white vinegar
¼ cup water
1 tablespoon black peppercorns
2 teaspoons coriander seeds
8 garlic cloves
½ teaspoon salt
¼ cup fresh lime juice
2 tablespoons white tequila
4 serrano chiles, halved lengthwise
12 kaffir lime leaves
4 sprigs fresh curry leaves

– In small saucepan, combine vinegar, water, peppercorns, coriander, salt, and garlic. Bring to boil over medium-high heat and cook for 5 minutes. Remove from heat and cool to room temperature. Stir in lime juice and tequila.

– Pack the shrimp, serranos, kaffir lime leaves, and curry leaves into 2 (1-pint) mason jars. Pour in the vinegar mixture, adding water if needed to fully submerge the shrimp. Seal the jars and chill for at least 8 hours and up to overnight prior to serving.