Cold beer, fresh lime juice, and a hit of spiciness all poured over ice? Yes! The cooling michelada is the drink for a hot summer evening. They go down easy—real easy—but no worries, they’re also a great hangover remedy for the morning after. Some michelada recipes call for tomato or clamato juice, but we call that Red Beer. More on that to come. You can riff on this recipe any way you like, but we like ’em spicy and tart.
Makes 1 drink
1 (12 ounce) bottle of light Mexican beer (Corona, Tecate, Pacifico)
Kosher salt for rimming the glasses
Juice of 2 limes
2 dashes of hot sauce (Tapatío or Cholula)
2 dashes of Worcestershire sauce
- Wash the limes.
- Ice the beer in the cooler.
- To salt the rim, sprinkle a thin layer of salt on a plate or towel. Run a lime wedge around the rim of a glass and dip in the salt.
- Fill the glass halfway with ice. Squeeze the limes into the glass, and add the hot sauce and Worcestershire sauce. Top off with the cold beer and stir to combine.
- Garnish with a lime wedge, sit back, and start sipping.