The secret to this spicy-sweet Michelada from Roneria Caracas in NYC is papelón picante, a syrup made with an unrefined sugarcane called piloncillo and fiery jalapeño veins. With a splash of lemon juice and a salted rim, the Caracas Michelada hits every flavor receptor on your tongue all at once. It’s piquant perfection.
1 oz Papelón Picante
1 oz Fresh Lemon Juice
- Salt the rim of a mason jar by rubbing it with the lime wedge then rolling it in the salt. Fill the jar with ice.
- Add the papelón picante and lemon juice to the jar.
- Pour the beer in slowly and stir to mix.
1 Piloncillo Cone
2 cups Boiling Water
Veins from 2 Jalapenos
- Add the piloncillo cone to a heat-resistant glass pitcher.
- Carefully pour the hot water into the pitcher.
- Let the cone completely dissolve in the water, stirring occasionally. This could take 30-60 minutes.
- Pour the liquid into a blender along with the jalapeño veins and blend until smooth.
- Strain out any remaining seeds. Store in the refrigerator until ready to use.