Michelada (Spicy Mexican Beer)

Method4 steps · about 5 min

1. 1

   Step 1: On a small plate, mix a thin layer of rim salt with a few dashes of chipotle powder.

   Uses A thin plate layer of salt for rimming · Dashes of chipotle powder for rimming

2. 2

   Step 2: Rub the separate lime wedge (1) around the glass rim, or only half the rim to control the salty coating. Dip the moistened rim into some of the seasoned salt mixture from step 1; the entire plate supply does not need to stick to the glass.

   Uses 1 lime wedge for rubbing the glass rim · Some of the chipotle-seasoned rim salt; unused coating is discarded

3. 3

   Step 3: In the rimmed glass from step 2, mix the 2 tsp Valentina hot sauce, juice of 1 lime, 1/4 tsp prepared horseradish sauce, cracked black pepper (to taste) and optional splash of adobo sauce. If omitting adobo and more heat is wanted, add a little optional extra Valentina to taste.

   Uses Lime-moistened salt-and-chipotle-coated rim · 2 teaspoons Valentina hot sauce · Juice of 1 lime (about 2 tbsp) · 1/4 tsp prepared horseradish sauce · Freshly cracked black pepper, to taste · A splash of adobo sauce, optional · Extra Valentina hot sauce, to taste if omitting optional adobo

4. 4

   Step 4: Slowly pour one 12-ounce beer (1) into the seasoned lime-and-hot-sauce base from step 3 and gently mix. If desired, add the optional splash of tomato juice. Serve immediately and discard unused rim mixture from the coating plate.

   Uses Seasoned lime-and-hot-sauce base in the rimmed glass · 1 beer (12-ounce size) · A splash of tomato juice, optional