Michelada
Lager cut with lime and hot sauce over a chili-salt rim — sharper and more bracing than a Bloody Mary, and ready before the ice melts.
- Serves
- 1
- Prep
- 5 min
- Written
Method
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Run the lime wedge around the rim of a pint glass, then press the rim into the chili salt until it’s coated.
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Fill the glass with ice.
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Add the lime juice, hot sauce, and Worcestershire sauce.
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Tip the glass and pour the beer slowly down the side until it foams just to the rim.
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Stir once and drink it while it’s still cold and fizzing.
Notes
The beer has to go in last and slow — dump it straight down the middle and you’ll be mopping up foam instead of drinking. Rim the glass before the ice goes in too, while it’s still dry, or the chili salt won’t stick.
If Worcestershire isn’t on hand, a dash of soy sauce gets you the same savory backbone. For a Cubano-style version, swap an ounce of the beer for Clamato and skip the Worcestershire entirely.