Michelada (Mexican Beer Cocktail), 3-Glass Pitcher
Ingredients
Pine & Pepper Spices
- 1 Lime, cut into 3 wedges (for rimming)
- 1 Lime, cut into 3 wedges (for the cocktails)
- 1 small Jalapeño, cut into 6 slices (optional)
- 6 oz. Clamato (or tomato juice)
- ¾ tsp. Worcestershire sauce
- 1½ (12 oz.) lager beers, preferably Mexican — Tecate, Corona, or Pacifico
- — Ice cubes
- 3 (12 oz.) cocktail glasses
Directions
-
1
For the rimmed glasses: In a wide shallow bowl, stir the Makrut Lime Sea Salt, Honey Powder, and Jalapeño Chile Powder (if using) together, breaking up any honey powder clumps with the back of a spoon.
-
2
Run a lime wedge around the rim of each glass, then dip the rims into the salt mix to coat.
-
3
For the cocktails: Squeeze a lime wedge into each glass and toss the spent rind in. Add a couple of jalapeño slices to each (if using) and a generous pinch of Merken Seasoning.
-
4
Pour 2 oz. of Clamato into each glass along with a few drops of Worcestershire.
-
5
Fill each glass two-thirds with ice, then top with lager and stir gently. Makes 3 cocktails.
-
6
Serving suggestion: Serve with extra lime wedges on the side and a small dish of the rimming salt for refreshing the rim mid-drink.
