Michelada Recipe

Choose a tall pint or large beer glass (16–20 oz). Pour the Tajín onto a small shallow plate. If you prefer a slightly saltier rim, sprinkle the coarse salt into the Tajín and mix.

Rub the lime wedge around the top rim of the glass to moisten it evenly.

Invert the glass and gently press/roll the rim into the Tajín mixture until the rim is evenly coated. Set the glass aside.

Combine Bloody Mix

In a separate measuring cup or cocktail shaker without ice, add 4 oz house bloody mix and 1 oz fresh lime juice. Stir to combine.

Add 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon soy sauce, 3 dashes hot sauce (or to taste), and 1 teaspoon freshly ground black pepper. Stir thoroughly so the savory components are integrated. Taste and adjust hot sauce, lime, or saltiness if necessary.

If you prefer an extra-chilled drink, add 3–4 ice cubes to the prepared glass. Note: traditional micheladas are often served without ice; adding ice will dilute as it melts.

Pour the prepared bloody mix into the rimmed glass.

Slowly tilt the glass and pour 12 oz Spotted Cow beer (or similar cream ale) down the side to preserve carbonation and create a gentle mix. Pouring too quickly will foam excessively.

Give the drink one gentle stir with a bar spoon or long spoon to integrate the beer and bloody mix without flattening the beer.

Garnish with a lime wheel or wedge on the rim and serve immediately.