It’s hard to pass up any opportunity to try a variation on a michelada, as beer and spices often get along on the beverage playground. This version takes the spice and smoke a little higher with Ancho Reyes Ancho Chile Liqueur while the orange, lime, and tomato juices brighten the corners. Just remember to use a dry, crisp lager, and you’ll have something to sip all summer long. And don’t forget to bring the thunder.
- + lime, cut half into wheels and half into wedges, for garnish
- + equal parts salt and chili powder, shaken together for 10–15 seconds, for garnish
- 1/2 oz chilled Ancho Reyes Ancho Chile Liqueur
- 1 oz chilled tomato juice
- 1/2 oz chilled orange juice
- 1/2 oz fresh lime juice
- 4 dashes Worcestershire sauce
- 1/2 oz Cholula hot sauce
- 1 pinch equal parts ground cayenne, ground black pepper, and ground celery salt
- 1 bottle light crisp lager, like Carta Blanca or Corona Extra
Moisten the edge of a pint glass with a lime wedge, roll half the rim in the salt-and-chili-powder mixture.
Fill the glass halfway with ice. Add the liqueur, juices, Worcestershire, hot sauce, and spices to a cocktail shaker filled with ice. Cover and shake for 5–10 seconds.
Strain the cocktail shaker into the pint glass. Top with lager. Garnish with a lime wheel.