Michelada

Steps

1. Chill the beer in the fridge for at least 4 hours and put two large glasses (about 16 oz) in the freezer for 15 minutes. A michelada should be ice cold: everything has to be chilled before you start.
2. Juice 2 limes to get about 1/4 cup (60 ml). Cut the third lime into wedges.
3. Mix the Tajín and coarse salt on a small flat plate. Run a lime wedge all around the rim of each glass, then turn the glass upside down in the mix and twist to coat the rim about 1/4 inch (5 mm) deep.
4. In each glass, pour 2 tablespoons (30 ml) lime juice, 2 teaspoons hot sauce, 1 teaspoon Worcestershire, 1/2 teaspoon Maggi, half of the pepper and 1/4 cup (60 ml) tomato juice. Stir with a spoon until the base is evenly mixed and reddish orange.
5. Fill each glass two thirds full with ice.
6. Tilt the glass and slowly pour half a bottle of beer down the side to limit the foam. Stir once from the bottom up with a long spoon, then top off with the rest of the beer. If some is left, keep the bottle next to the glass to refill as you drink.
7. Set a lime wedge on the rim, sprinkle a pinch of Tajín over the foam and serve right away. Taste: if it lacks brightness, add a squeeze of lime; if it lacks depth, a few more drops of hot sauce.