In the spirit of Austin being "the greatest city for barbecue," hot dog specialists Frank decided to honor the city’s most known pitmaster and his cookbook with his very own drink, the Aaron Franklin BBQ Michelada. It’s made with Tecate, mezcal, Frank’s Bloody Mary mix, a mess of sauces: Franklin’s espresso barbecue one, soy, and Yellow Bird’s jalapeno condiment, and a chipotle salt rim. "A michelada that tastes like barbecue seems to be the best way to honor our buddy and his book on how to do the ‘que best," wrote the restaurant in the post.
It's part of this weeks specials themed after the Texas Book Festival on Saturday, October 16. Franklin is speaking about his book, Franklin Barbecue: A Meat-Smoking Manifesto, with his co-author Jordan Mackay at 10 a.m.