Michelada

Ingredients

• Flaked sea salt and Tajín seasoning, for rimming the glasses
• Lime wedges, for rimming the glasses and garnish
• 4 tsp (20 mL) jalapeno pickle juice
• 2 tsp Mexican hot sauce
• 2 tsp Worcestershire sauce
• 4 (355 mL) bottles chilled Mexican beer
• 2 cups (500 mL) tomato juice or Clamato juice
• Fresh mango slices, for garnish
• Jalapeno pickle slices, for garnish

Directions

1. In a flat dish, combine enough salt and Tajín so that each glass can be dipped evenly in it. Rub the rim of each glass with a lime wedge to moisten it well, then dip the rim into the salt mixture.
2. Fill each glass halfway with ice. Add 1 tsp pickle juice, ½ tsp hot sauce and ½ tsp Worcestershire sauce to each glass.
3. Fill each glass with a bottle of beer, then pour in ½ cup (125 mL) tomato juice (or Clamato juice) into each. Gently stir and garnish with mango slices, jalapeno pickle slices and a lime wedge.

Note: Tajín is a salty, tart and spicy seasoning that is often served with fresh fruits like mango. If you’re not sure you’re ready to have all of those flavours wrestling in your mouth, you can use celery salt instead.