The Backyard Barbeque Michelada (also called Backyard BBQ Michelada) is a creative, savoury beer cocktail created by renowned mixologist Jim Meehan of PDT (Please Don’t Tell) in New York City. It’s designed as a refreshing, outdoorsy drink perfect for Father’s Day, Fourth of July, or any backyard barbecue.
It puts a unique spin on the traditional Mexican Michelada (a light beer mixed with lime juice, hot sauce, Worcestershire, and spices). This version adds smoky whiskey, tangy pickle brine, spicy brown mustard, and other elements to evoke classic BBQ condiments and flavours in liquid form.
Ingredients (for one serving)
- 6 oz Sierra Nevada Pale Ale (or another pale ale like Captain Lawrence; a light, crisp beer works best)
- 1.5 oz Black Grouse Blended Scotch Whisky (or similar blended Scotch for subtle smokiness)
- 0.5 oz white grapefruit juice (for bright citrus notes)
- 0.5 oz honey syrup (made by simmering 2 parts honey to 1 part water until dissolved, then cooling)
- 0.25 oz dill pickle brine (from Claussen or similar pickles, for tangy, savory depth)
- ¼ tsp spicy brown mustard (like Gulden’s, for a subtle kick and BBQ vibe)
- Black pepper (for rimming the glass)
- Ice
- Garnish: Dill pickle spear
Instructions
- Rim a chilled pilsner glass with black pepper.
- Fill the glass with ice.
- In a mixing glass, combine the whisky, grapefruit juice, honey syrup, pickle brine, and spicy brown mustard. Stir to mix.
- Fine-strain the mixture into the prepared glass (to remove any mustard seeds).
- Top with the pale ale and gently stir.
- Garnish with a pickle spear.
The result is a savoury, low-to-moderate ABV drink that’s refreshing yet packed with umami, tang, subtle smoke, and spice. The beer keeps it light and sessional, while the other ingredients nod to picnic table staples like pickles and mustard.
It’s more whiskey-forward and condiment-inspired than a classic Michelada, making it a fun conversation starter for parties.
