It’s been an unusually hot summer, filled with constant pits, and small-sample size climate change anxiety.  The last couple of weeks it’s cooled off a bit, spurring thoughts of autumn.  Despite the recent arrival of pumpkin beers, which seem intent upon continuing their yearly creep towards an early spring release, I’m sure we’re in store for a September heat wave.  We seem to have one every year.  When that happens, reach for this Cucumber and Mint Chelada.  It is a mash up of sorts, of Mexican origin, combining the ingredients of the Agua Fresca with that of a Chelada beer cocktail.  It is refreshing, easy drinking, and replaces the vitamins, minerals, and salt that are leaking out of your body the moment you step outside.  It should also be made with cheap innocuous beer, the kind you used to drink before you knew about beers (technically ales) made with single hops, smoked malt, and aged in bourbon barrels.  They are a bit watery, which is great because you’re fucking thirsty, and you can drink them cold and fast.  I suggest Corona but any cheap pale lager will do.

Mise en Place

Equipment

• vegetable peeler
• food processor or blender
• fine mesh strainer
• cocktail shaker

Ingredients

• Corona, other pale lager
• cucumbers, peeled
• kosher salt
• limes
• fresh mint

1) Make the cucumber water.  Roughly chop the cucumbers and puree in the food processor.  Transfer the puree to the stainer set over a container.  Allow to strain until only pulp remains.

2) Mix the cocktail.  Rim a beer glass with kosher salt.  In a cocktail shaker place 3 oz. cucumber water, several mint leaves, and a few wedges lime.  Shake vigorously and pour into beer glass.  Top with beer.  Stir.  Drink. Rejoice.

If you want to consider who you might need to apologize to the next day add a shot of gin to the cocktail shaker.