MICHELADA

Ingredientai

1½ cups tomato juice

⅓ cup lime juice, from 3 to 4 limes, plus 1 lime wedge, for the rims of the glasses, and 4 lime wheels, for garnish

2 teaspoons Worcestershire sauce

1½ teaspoons hot sauce

2 tablespoons kosher salt

2 tablespoons Tajín seasoning (see this page)

2 bottles of light Mexican beer

Freshly ground black pepper

Nurodymai

In a pitcher, combine the tomato juice, lime juice, Worcestershire sauce, and hot sauce.

Mix the salt and Tajín seasoning on a small plate. Run the lime wedge around the rim of each glass, then dip each rim in the mixture.

Fill the glasses halfway with ice. Divide the tomato juice mixture evenly between the glasses. Top with beer and gently stir. Add a pinch of pepper to each drink, garnish each glass with a lime wheel, and serve.

Pastabos

Sometimes people want a drink, but don’t want to drink too much, if you know what I’m saying. A michelada is a great compromise. It’s sort of like a low-alcohol Mexican bloody mary.