Pour the coarse salt and chili‑lime seasoning onto a small shallow plate and mix. Run the lime wedge around the outer rim of a 16‑20 oz glass to wet it, then dip the rim into the salt mixture and twist to coat evenly. Set the glass aside.

Mixing the Chelada

If using ice, add the ice cubes to the prepared glass (optional; many purists prefer no ice).

Pour 1 oz (about 30 ml) fresh lime juice into the glass.

If you prefer a tomatoier Chelada (sometimes called a 'Clamato Chelada' when using Clamato), add 2 oz of tomato juice or Clamato and gently stir to combine. If not using tomato juice, skip this step.

Slowly pour 12 fl oz cold lager beer down the side of the glass to preserve carbonation and minimize foaming. Pour gently until the glass is nearly full, leaving a little room at the top.

Add hot sauce to taste (start with 1 tsp) and gently stir once to incorporate. Taste and adjust lime, hot sauce, or tomato juice as desired.

Garnish & Serve

Garnish with a lime wedge on the rim and, if desired, a celery stalk or cucumber spear. Serve immediately while cold.