Ecto Chelada

"I bought a fancy juicer just to make this," says Chad Arnholt, bartender at Comstock Saloon in San Francisco. "The savory ingredients--cucumbers, peppers, herbs--are unexpected and make the drink feel healthy." He sets out a pitcher of the juice for parties, cookouts or sci-fi movie nights along with tequila, beer and ginger beer so guests can customize their own drinks.

Slideshow: More Easy Cocktail Recipes

This recipe originally appeared in the Food & Wine 2016 Cocktails book.

  • Servings: 8 drinks

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  • 4 teaspoons togarashi (a Japanese spice blend of chiles and sesame)
  • 2 teaspoons kosher salt
  • 1 lime wedge
  • 24 ounces chilled ginger beer or ginger ale
  • 24 ounces Green Juice Blend (see Note)

How to make this recipe

  1. On a small plate, combine the togarashi and salt. Moisten the outer rims of 8 chilled collins glasses with the lime wedge and coat lightly with the spice mix.

  2. In each prepared glass, combine 3 ounces ginger beer with 3 ounces Green Juice Blend. Fill each glass with ice and stir well.


In a juicer, juice 1 bunch of mint, 1 bunch of dill and 1 seeded jalapeƱo with 3 to 4 green apples to yield 17 ounces of juice. Transfer to the pitcher and add 10 ounces fresh green or yellow tomato juice, 8 ounces fresh cucumber juice and 2 ounces fresh lime juice. Add 1 teaspoon kosher salt and stir well. Makes about 37 ounces. 

Contributed By Photo © David Malosh

1096774 recipes/ecto-chelada 2016-11-30T14:21:38+00:00 Chad Arnholt recipes,ecto-chelada 1096774

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