The Pumpkin Michelada is served at New York City's Rosa Mexicano.
Lightly muddle the sage in the bottom of a shaker tin with the apple syrup. Add lemon juice and tequila and ice. Shake vigorously for 10 seconds. Strain into a Michelada glass. Top with the pumpkin ale and ice. Stir, then garnish with 3 steeped and skewered apple cubes and a soda straw.
Core the apples. Blend them with the water in a Vitamix. Strain through a fine-hole strainer. Place in pan with the sugar. Boil until reduced by ½. Strain 1 more time. Label, date, and store in a cooler. Shelf life is 3 weeks.
Add the brown sugar and butter in a pan; heat until bubbly. Then add the orange juice, cinnamon, and nutmeg. Once it is thickened, add the tequila. Heat back to boiling. Take it off the heat and pour it over the apple cubes in a metal container, cover, label, and store in the cooler. You should leave it in the mix they are ready for use. Shelf life is 2 weeks.