San Francisco bartender Scott Baird’s bourbon-and-cherry-tomato-based Spaghetti Western. Baird contends that bourbon, with its "rich, fatty mouthfeel" matches extremely well with the "tang of a tomato". "Tomatoes are easy to work with once you understand that they can add some umami to a drink," Baird is quoted as saying.
The Spaghetti Western also shares some similarities to the classic Mexican beer cocktail, the Michelada: It calls for Mexican lager. However, it works better with a richer beer such as Leffe Blonde, which always pairs well with bourbon.
Here’s to coming days of fall!
This is a fresh, bourbon-y take on the classic Mexican beer cocktail called a Michelada. It calls for ripe, end-of-season cherry tomatoes and Mexican lager, such as Pacifico or Dos Equis.
Spirits columnist Jason Wilson, however, found that a beer with a little more flavor, such as Leffe Blonde, also worked well.
Adapted from a recipe in the September/October 2011 issue of Imbibe magazine.
4 to 6 cherry tomatoes, plus 1 for garnish
1 1/2 ounces bourbon
1/2 ounce Campari
1 ounce freshly squeezed lemon juice
Scant pinch of salt
1 1/2 ounces Mexican lager
Twist of lemon peel, for garnish
Muddle the 4 to 6 cherry tomatoes in a cocktail shaker. Add the bourbon, Campari, lemon juice and salt, then fill the shaker with ice. Shake vigorously, then double-strain (through the shaker’s strainer and also through a small, fine-mesh strainer) into a Pilsener glass.
Add the beer, then a few more ice cubes to fill the glass. Garnish with the remaining cherry tomato and the twist of lemon peel (perhaps using a toothpick to skewer the two together).