Michelada

Makes 6 drinks

It’s not just Americans who sometimes crave “the hair of the dog,” but in Mexico, where the Michelada is the traditional drink for the problem of a hangover, it may be called el pelo del perro. The Michelada, pronounced mee-chay-LAH-dah, is beer spiked with tomato juice, lime juice, and hot sauce. While the lime wedges are traditional, I also like to garnish this drink with some cheese and beef for protein and some vegetables, too.

⅔ cup tomato juice

¼ cup freshly squeezed lime juice

2 to 3 tablespoons Mexican hot sauce, such as Cholula, or more to taste

3 (12-ounce) cans or bottles of pale Mexican beer

GLASS RIM (OPTIONAL):

2 tablespoons kosher salt

1 tablespoon chili powder

SUGGESTED GARNISHES:

Lime wedges

Skewers of multicolored cherry tomatoes and green olives

Skewers of cubed jalapeño Jack cheese

Strips of Beef Jerky (here) or store-bought jerky

Combine the tomato juice, lime juice, and hot sauce in a pitcher, and stir well. Chill until ready to serve.

Rim 6 (16-ounce) glasses with a combination of salt and chili powder, if desired, following the instructions here.

Add about 3 ounces of the tomato mixture to each rimmed glass using a funnel to avoid wetting the rim. Add ice cubes, and then slowly pour 6 ounces of beer into each glass. Garnish each drink with a lime wedge, a skewer of tomatoes and olives, a skewer of cheese cubes, and a few slices of jerky. Serve immediately.

Note: The mix can be made up to 2 days in advance and refrigerated, tightly covered.

pilsner