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The Otoño (Pumpkin Michelada)

Staff Writer
Courtesy of Rosa Mexicano

The Pumpkin Michelada.

The Pumpkin Michelada is served at New York City's Rosa Mexicano. 

Deliver Ingredients


For the drink

  • 12 Ounces pumpkin ale
  • 3/4 Ounces Herradura Reposado
  • 3/4 Ounces apple syrup
  • 1/4 Ounce fresh-squeezed lemon juice
  • 2 fresh sage leaves
  • 3 steeped and skewered apple cubes

For the apple syrup

  • 6 red apples
  • 4 Cups turbinado sugar
  • 4 Cups water

For the apple cubes

  • 1/2 Cup brown sugar
  • 1/4 Cup butter
  • 1/4 Cup orange juice
  • 1 Tablespoon ground cinnamon
  • 1 Teaspoon nutmeg
  • 1/4 Cup Montezuma tequila
  • 40 skinless red apple cubes, ½-inch thick


For the drink

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.

For the apple syrup

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.

For the apple cubes

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.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.