The Best Michelada Recipe

Name: 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 teaspoons (10ml) hot sauce, preferably a Mexican-style brand like Tapatío (our favorite); see note; 1 teaspoon (5ml) Worcestershire sauce; 1 (12-ounce; 355ml) can or bottle light Mexican beer, such as Modelo, Pacífico, Tecate, Victoria, or Corona, well chilled

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Ingredients

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Tajín or other chili-salt blend (optional; see note)Kosher or sea salt2 ounces (60 milliliters) fresh juice from 2 limes (see note), half a juiced lime reserved for the rim2 teaspoons (10 milliliters) hot sauce, preferably a Mexican-style brand like Tapatío (our favorite); see note1 teaspoon (5 milliliters) Worcestershire sauce1 (12-ounce; 355 milliliters) can or bottle light Mexican beer, such as Modelo, Pacífico, Tecate, Victoria, or Corona, well chilled

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Instructions

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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.