Michelada Recipe

Pour Tajín into a small shallow dish and, if desired, mix with the optional coarse salt to slightly cut the heat and add texture.

Run the lime wedge around the rim of a large beer glass (pint or mug) to moisten it.

Dip the moistened rim into the Tajín mixture, twisting to coat evenly. Set the glass aside.

Fill the Tajín-rimmed glass about halfway with ice (roughly 1 cup).

Combine savory elements

Add fresh lime juice (1 oz), tomato juice or Clamato (2 oz) if using, Worcestershire sauce (1 tsp), soy sauce or Maggi (1 tsp), hot sauce (1 tsp), chili pepper water (1 tsp), and ground black pepper (1 tsp) directly into the glass over the ice.

Stir gently with a bar spoon or long spoon for about 10–15 seconds to combine and chill the mixture. Taste and adjust seasoning: add more hot sauce or chili pepper water for heat, more lime for brightness, or a pinch more Tajín on top for extra tang.

Tilt the glass slightly and slowly pour the cold lager (12 oz) down the side to preserve carbonation and minimize foam. If foam builds up, pause and let it settle before finishing the pour.

Give the drink one gentle stir (1–2 revolutions) to integrate the beer with the seasoned tomato-lime base without flattening it.

Garnish with a lime wheel or wedge on the rim. Optionally add a fresh chili on a cocktail pick for presentation and extra heat.

Serve immediately with a straw or without, instructing drinkers to sip and enjoy the interplay of cold lager, lime, and spicy Tajín rim.