Michelada

• Lucas spice or dry pico de gallo spice (see Notes)
• 2 ounces Clamato juice
• 5 dashes of Maggi seasoning
• 5 dashes of Mexican hot sauce such as Cholula
• 2 limes
• Ice-cold Mexican beer

1. Place a 12-ounce tumbler in the freezer for about 30 minutes.
2. Rub the rim of the tumbler with a cut lime, and dip it in the Lucas spice.
3. Add the Clamato and seasonings.
4. Squeeze the limes directly into the glass.
5. Top up with the beer.
6. Variations:
7. Omit the Clamato and seasonings and add the juice of 1 more lime.
8. Perfectaadd several plump, cooked shrimp to the glass.
9. Drink the beer, eat
10. the shrimp.
11. Beer Diablitosubstitute sangrita for the Clamato, add a dash of hot sauce.
12. Beer Limonadasalt the rim of the glass; mix beer with an equal amount of Fresca or Squirt; top with a squeeze of lime.

lucas spice, clamato juice, hot sauce, limes, beer

Taken from www.cookstr.com/recipes/michelada (may not work)