Michelada

12 oz. tomato juice
Juice of 6 medium limes, fresh-squeezed
6–8 dashes Tabasco sauce
2 tsp. Worcestershire sauce
Half a small onion
2 Tbsp. plus 1/2 tsp. pequín chile powder
1/4 cup plus 1/2 tsp. sea salt
4 bottles light Mexican beer, such as
Dos Equis or Negra Modelo
Ice
Tool: blender
Glass: pint, chilled
Garnish: chile-salt rim, lime wheel

Place first five ingredients, along with half a teaspoon of pequín chile powder and half a teaspoon of salt, into a blender and process for 1 minute or until smooth to make michelada mix. Combine remaining chile powder with remaining sea salt.
Rim four chilled pint glasses with the chile salt and fill with ice. Fill each glass 1/4 full with michelada mix and fill the remainder with beer. Garnish with a lime wheel. Serves 4.

Sergio Ruiz, Xochitl, Philadelphia

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