Michelada Recipe

Prepare rim

Pour the coarse salt and chili-lime seasoning onto a small plate and mix. Run a lime wedge around the rim of a large pint or highball glass to moisten. Dip the glass rim into the salt/Tajín mixture, rotating to coat evenly. Set the glass aside.

If using celery, cucumber spear, or pickled jalapeño for garnish, wash and prepare them now (trim celery, cut cucumber into a spear). Cut two lime wedges and set aside—one for the rim and one for garnish.

In a separate measuring cup or small pitcher, combine tomato juice (or Clamato) 6 fl oz and fresh lime juice 1 fl oz.

Add hot sauce 1 tbs, Worcestershire sauce 1 tsp, soy sauce or Maggi 1 tsp, freshly ground black pepper 1 tsp, and salt 1 tsp to the tomato-lime mixture. Whisk or stir vigorously until evenly combined and the salt dissolves. Taste and adjust heat or salt to preference (add more hot sauce for spice, more lime for brightness).

Fill the rimmed glass with about 1 cup of ice cubes.

Pour the tomato mixture over the ice, leaving room for beer.

Slowly pour 24 fl oz chilled lager into the glass or into a pitcher if serving multiple people. If using one glass, pour gently down the side to reduce foaming. Stir once gently with a long spoon or straw to combine the beer and tomato mixture—do not over-stir to preserve carbonation.

Taste and adjust: if too salty or savory, add a splash more tomato juice or lime. If flat, pour a little more chilled beer.

Garnish the drink with a lime wedge on the rim and an optional celery stalk, cucumber spear, or pickled jalapeño. Serve immediately while cold and fizzy.

If serving in individual portions from a pitcher, distribute evenly into rimmed glasses filled with fresh ice and garnish each glass.