The tart, sweet hints of cherry in mike’s Hard Black Cherry Lemonade cut through the smoky richness of this funky, Sonoran-style hot dog. The bold, refreshing flavor of the Hard Black Cherry extinguishes the pleasant and unexpected spice of the pickled jalapeño. By Chef Jeff Mauro
Mix all the ingredients until uniform. Season with salt and pepper.
1. Wrap each dog in one slice of bacon evenly. Secure with toothpick at both ends and refrigerate for at least 30 minutes to firm up bacon and help it adhere. 2. Heat grill or grill pan to medium heat. Grill each side of hot dog until bacon is extra crispy but not burnt. It is important to control the heat to ensure hot dog gets properly warmed through and bacon does not burn or under cook. Set aside. 3. Butter the outsides of the buns and gently griddle them until just golden brown. 4. Layer on the bottom a schmear of warm refried beans, then the bacon wrapped dog, then top with tomatoes, onions, jalapeños and a squiggly drizzle of the zesty mayo. Garnish with some cilantro leaves as serve with your favorite hot sauce.