Penny De Los Santos
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Michelada
Michelada Penny De Los Santos

A hot-weather refresher, this beer cocktail from Mexico can range in form from a chunky, tomato-rich version like a bloody mary to a lighter brew spiked with hot sauce and lime, as in this recipe from David Wondrich, SAVEUR’s wine and spirits editor.

Michelada Michelada
A hot-weather refresher, this beer cocktail from Mexico can range in form from a chunky, tomato-rich version like a bloody mary to a lighter brew spiked with hot sauce and lime.
Yield: makes 1 Cocktail

Ingredients

  • 1 lime wedge
  • Kosher salt
  • 1 tbsp. lime juice
  • 14 tsp. Worcestershire
  • 14 tsp. Mexican hot sauce, such as Cholula
  • 14 tsp. Maggi seasoning
  • 1 Mexican lager, such as Tecate

Instructions

  1. Rub the rim of a tall glass with a lime wedge. Dip the rim of the glass into a small bowl of kosher salt. Add cracked ice, lime juice, worcestershire, hot sauce, and Maggi seasoning.
  2. Pour in beer just shy of the salt rim. Stir to combine.

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