Published: by Absolutely Recipes, in the Beverages recipes category.

The Best Michelada.
Recipe.

Ingredients:

Tajín or other chili-salt blend (optional; see note)
Kosher or sea salt
2 ounces (60ml) fresh juice from 2 limes (see note), half a juiced lime reserved for the rim
2 TSPs (10ml) hot sauce, preferably a Mexican-style brand like Tapatío (our favorite); see note
1 TSP (5ml) Worcestershire sauce
1 (12-ounce; 355ml) can or bottle light Mexican beer, such as Modelo, Pacífico, Tecate, Victoria, or Corona, well chilled

Recipe Instructions:

Pour Tajín (or other chili-salt mixture) or salt into a small, shallow dish in an even layer.
Rub a pint or pilsner glass's rim with the cut side of the reserved juiced lime half, then dip glass into the dish to create a salt rim.
Set glass right side up and fill with lime juice, hot sauce, and Worcestershire sauce.
Add a pinch or two of salt, fill glass with ice, and top with beer.
Stir gently if you want to mix it up a bit.
Serve with remaining beer, topping up as you drink.
Special equipment
Pint or pilsner glass
Notes
You can either do a classic salt rim for this drink or rim the drink with a chili-salt mix, using a brand like Tajín.
If you want a less tart version of the drink, experiment with using less lime juice—1 or 1 1/2 ounces can work, too.
You can also make a less spicy version by reducing the hot sauce from 2 TSPs to 1.
This.
Appears In
The Michelada Roadmap: Our Template for a Great Beer Cocktail

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