Beer and tomato juice may sound like an odd combination, but there’s a reason that micheladas are one of the most popular drinks in Mexico. The key is to make sure that all the ingredients—the tomato juice, beer, even the glass—are well chilled. Be careful, these refreshing cocktails go down dangerously easy.


¼ cup plus 2 teaspoons Mexican chile-lime seasoning, such as Tajin brand
2 teaspoons kosher salt, plus more for seasoning
¼ cup plus 2 tablespoons lime juice
4 tablespoons chilled tomato juice
Worcestershire sauce
12 ounces chilled beer, preferably lager-style
2 lime wedges


On a shallow rimmed plate, spread ¼ cup of the chile-lime seasoning in an even layer. Put the lime juice on a second plate; dip the rims of 2 chilled tall glasses first in the lime juice and then in the chile-lime seasoning. 

In each prepared glass, combine 2 tablespoons tomato juice with 1 tablespoon lime juice, 1 teaspoon chile-lime seasoning, and 1 dash Worcestershire sauce. Lightly sprinkle the tomato juice mixture with salt and stir to blend. Pour 6 ounces of beer into each glass and gently stir to combine. Garnish each glass with a lime wedge and serve.