Aspen Times Weekly Libation: Michy-Lada
Local baby bell and hot peppers
Sour and navel oranges
Chopped papaya shrub
Spiced pomegranate and citrus
Estrella Damn beer
Ancho chili-smoked salt
The Food & Wine Classic in Aspen serves up plenty of fine food and wine. But sometimes, it’s the cocktails and beers that are the real winners. At Sunday’s final Grand Tasting, the “way to top off the weekend” award goes to the Michy-Lada. I love a classic Michelada (a beertail generally made with lime juice, assorted sauces, spices and peppers and served in a chilled, salt-rimmed glass) but this version was something altogether different. Created by Lexus Culinary Master Michelle Bernstein, and served at her Miami restaurant Cena by Michy, this semi-sweet, semi-spicy, beer-based libation — with an outrageously tasty chili-smoked salt rim — was refreshingly delicious. The perfect way to end a long weekend of eating, drinking and general Food & Wine Classic merriment.
On a recent trip to Spain, I discovered something that I believe tops the espresso martini. It’s called a barraquito.