The Perfect Booze for Brunch: Tomatillo Michelada

11-16-16-sway

The food is to die for, and the cocktails are inventive. Bar Manager Elizabeth Stokley of Sway stopped by to show us how to make their Tomatillo Michelada. Listed below are the ingredients you”ll need to create the drink:

  • 1 lb of tomatillos
  • 5 cilantro stems and leaves
  • 4 oz pineapple
  • ½ a serrano chili
  • 2 kaffir lime leaves
  • .25 oz coconut vinegar
  • .5 oz pineapple fish sauce
  • .25 oz lemongrass
  • 1 oz lime juice
  • 1 Singha beer

First, clean and quarter tomatillos and puree in a blender with the lime juice and set aside in a strainer. Puree pineapple juice, serrano, lemongrass, kaffir lime, coconut vinegar, and pineapple fish sauce. Strain through a fine mesh sieve. Then, combine the strained pineapple mixture with the tomatillo base.  Rim a pint glass with lemongrass/kaffir lime salt and fill with ice. Pour 1-2 oz of michelada mix (to taste) and top off with a Singha. Garnish with a pineapple wedge (we used a lime on the show). VOILA! You have a refreshing refreshment at your hands.

Sway is on South first street. Go to swayaustin.com for more information or call 512-326-1999.

 

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