Michelada

A Mexican beer cooler: cold lager over crushed ice with fresh lime, Worcestershire and hot sauce in a salt-and-pepper-rimmed glass. Salty, spicy and tangy, it is made for long afternoons and a plate of seafood.

Total time: 5 min
Serving: 1

Naturally sweet twist
Salty & fiery

A tumbler of sparkling drink with orange slices and mint on a wooden bar, with oranges behind it in warm light — Sour meets Sweet Magic

Ingredients

Showing the cocktail. Switch to Mocktail for the alcohol-free version.

For the rim

2 tbsp kosher salt
1 tsp freshly ground black pepper
½ lime

For the drink

¼ cup fresh lime juice
½ bouillon cube (optional)
Worcestershire sauce, to taste
hot sauce, to taste
crushed ice
1 (12 oz) bottle pale lager, chilled
lime wedges, to garnish
pickled shrimp, fresh oysters or scallop ceviche, to garnish (optional)
2–3 Richberry halves

How to Make It

Rim the glass
Mix the salt and pepper on a small plate. Rub the rim of a chilled pint glass with the lime half (or dip it in a little hot sauce), then dip it in the salt mix and tap off the excess.
Build the base
Pour the lime juice into the glass and dissolve the bouillon in it, if using. Add Worcestershire and hot sauce to taste and stir.
Top with lager
Fill the glass with crushed ice, pour in the lager and stir gently. Garnish with lime wedges, or seafood if you like, and keep the rest of the bottle for topping up.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.