“It’s kind of ironic,” Matty Colston says, that just a few days before bartender Lee Zaremba of Billy Sunday challenged him to create a cocktail with Cheez-Its, “I went on a huge rant about how much I love Cheez-Its,” prompted by a friend complaining that his son had scattered the crackers all over his car.
After rimming a glass with a mixture of crushed Cheez-Its, Korean chiles, and celery salt, Colston combined the drink’s other components and strained them into the glass. Finally, he topped the cocktail with Krombacher pilsner. “Essentially it’s a michelada—or a kimchelada, or a kimcheezitchelada,” he says.
*Kimchi broth: Combine one part kimchi juice, one part citrus mixture (a third orange juice, a third lemon juice, a third lime juice), and a dash of gochujang.
