Michelada

Prepare the rim

On a small plate, mix the coarse salt with the ground chile. Rub the lime wedge around the rim of a tall glass to moisten it, then turn the glass upside down and dip the rim into the salt-chile mix so it sticks all the way around.

• 1 lime wedge
• 2 tbsp coarse salt
• 1 tbsp ground chile

✅ C'est prêt quand : the rim is evenly coated with salt and chile, like a thin crust

Fill with ice

Fill the rimmed glass with ice almost to the top. Plenty of ice keeps the michelada cold without watering it down too fast once the beer goes in.

• a handful ice cubes

✅ C'est prêt quand : the glass is filled to the top with ice

Build the sauce base

Pour the lime juice over the ice, then add the Worcestershire sauce, soy sauce and hot sauce. Stir briefly with a spoon so the sauces blend into the juice before the beer goes in; this way every sip tastes seasoned, not just the first one.

• 45 ml lime juice
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce
• 1 tsp hot sauce

✅ C'est prêt quand : the liquid at the bottom of the glass looks dark and evenly mixed

Top with beer

Tilt the glass slightly and pour in the cold beer slowly down the side, not straight down the middle. Pouring this way keeps the foam from boiling over and leaves a thin, lively head on top instead of a flat drink.

• 1 bottle (355 ml) cold beer

✅ C'est prêt quand : the glass is full with just a thin layer of foam on top

Stir and serve

Give the michelada one gentle stir from bottom to top so the sauces lift through the beer without killing the fizz. Perch a lime wedge on the rim and serve right away, while it is ice cold and still sparkling.

• 1 lime wedge, garnish