Classic Michelada recipe | Epicurious.com

Preparation Place about 1/4 cup salt on a small plate. Rub the rim of a Collins or pint glass (or a 16-ounce Solo cup—no need to get fancy) with one of the lime wedges to moisten it, then dip the rim in the salt to coat. Combine the tomato juice, lime juice, hot sauce, Worcestershire sauce, Tajín, and a pinch of salt in a small bowl and mix. Fill the prepared glass about three-quarters full with ice cubes and add the tomato juice mixture. Top with beer and garnish with the remaining lime wedge. From Day Drinking: 50 Cocktails for a Mellow Buzz, © 2017 by Kat Odell. Reprinted by permission of Workman Publishing Company.Buy the full book from Amazon.