Michelos Recipe

Rim the glass

Choose a tall beer or pint glass (16–20 oz). Run a lime wedge around the rim to moisten it, then dip the rim into coarse salt or Tajín spread in a shallow dish to coat evenly. Set glass aside.

In the rimmed glass (or a separate mixing container), add the fresh lime juice, Clamato (or tomato-vegetable juice), hot sauce, Worcestershire sauce, soy sauce (or Maggi), kosher salt, and freshly ground black pepper.

Stir the mixture briskly with a spoon to combine and dissolve the salt. Taste and adjust heat or salt: add more hot sauce for heat, more lime for brightness, or an extra tsp of Clamato for mellowness.

If you prefer a chilled but not diluted drink, add ice to the prepared glass (about 1 cup). Pour the Clamato-spice mixture over the ice.

Tilt the glass slightly and slowly pour the chilled lager beer (12 fl oz) down the side so it layers and mixes gently with the tomato mix. Do not shake — you want a steady pour to avoid excessive foaming.

Give the drink one gentle stir (1–2 slow turns) to integrate beer and michelada mix without flattening the beer's carbonation.

Garnish with a lime wedge on the rim and a cucumber stick or celery stalk inside the glass. Add 2–3 pickled jalapeño slices to the drink or spear them on a cocktail pick and rest across the rim for extra heat and visual appeal.

Serve immediately with a straw and an extra lime wedge on the side. Encourage guests to adjust heat or salt by adding more hot sauce or lime to taste.