Diablo’s Michelada Recipe

Prepare rim

Pour chili-lime salt onto a small plate. Run the lime wedge around the outside and top of a chilled pint glass to moisten the rim. Dip the rim (top outside edge) into the chili-lime salt to coat evenly. Set glass aside.

Place a cucumber ribbon inside the glass along the inner wall (optional for presentation). Reserve the lime wedge for garnish.

In a cocktail shaker or mixing glass, combine Diane’s Bloody Mary Mix (6 oz), housemade guajillo marinade (1.5 oz), fresh lime juice (0.75 oz), cucumber juice or purée (1 oz), Worcestershire sauce (0.25 tsp), hot sauce (2 dashes), a pinch of fine sea salt and a pinch of black pepper.

Add a few ice cubes to the shaker and gently roll or shake once to chill and integrate — about 5–7 seconds. Do not over-dilute; the goal is to chill and marry flavors.

Taste the mix and adjust seasoning: add another dash of hot sauce for heat, more lime for brightness, or a small pinch of salt if it tastes flat.

Fill the prepared rimmed pint glass with the measured ice cubes (about 1 cup).

Strain the chilled michelada mix into the glass, leaving room for beer — you should pour approximately 4–5 oz of the mix into the glass (use the full mix proportions above scaled for one serving). If using the quantities listed under ingredients, pour the entire mix into a larger serving glass that fits a 12 oz beer; otherwise scale down proportionally.

Slowly pour the 12 oz cold Pacifico into the glass over the back of a spoon or down the side to preserve carbonation and create a layered look. Gently stir once or twice with a bar spoon to combine without flattening the beer.

Garnish with the reserved lime wedge on the rim, a cucumber ribbon inside the glass, and the optional pickled or fresh jalapeño slice on a pick.

Serve immediately while cold. Encourage the drinker to stir lightly before each sip if the mix settles.