Back in June, I dined at Topolobampo, Rick Bayless‘ highly acclaimed Chicago restaurant. I ordered one of the chef’s tasting menus, a spectacular roundup of regional Mexican dishes. But, aside from the legendary mole negro, what I remember most is a beer cocktail called the sparkling passion. This intoxicating mix of Marisol beer, passion fruit purée, fresh-squeezed lime juice, and hibiscus tea was a revelation.
Over the years, I’ve enjoyed the occasional red beer, shandy, or michelada, but the sparkling passion (cheesy name and all) has become somewhat of a personal obsession. Now when I dine out, I scour the menus for beer cocktails. Lucky for me, these summer refreshers have become somewhat trendy.
My favorites around town include:
El Diablo‘s chelada (light beer poured over ice, fresh lime juice in a glass with a salted rim)
Street Kitchen Asian Bistro‘s Star Beer (star anise, honey, and fresh pears shaken with sambuca, Great Divide’s Samurai, and ginger)