A Mexican beer cocktail, the michelada has the savory tang of a Bloody Mary, but with a spicy kick—and, of course, beer rather than vodka. The michelada tastes great ice cold, with a lime wedge and a skewer loaded with Spicy Mussels.

Ingredients

• ½ lime, cut into 3 wedges
• ½ tsp. fine sea salt
• 1½ tsp. chile powder, divided
• 2 tbsp. tomato juice
• 1 tsp. Worcestershire sauce
• 1 can Patagonia Provisions Spicy Mussels 
• 1 can Patagonia Provisions Lager or 1 bottle Mexican lager

Putting It All Together

1. Rub a wedge of lime around the rim of a pint glass (preferably chilled) to moisten it.
2. Mix the salt with ½ teaspoon of the chile powder in saucer. Invert the glass into the chile salt to coat the rim.
3. To the glass, add the remaining 1 teaspoon chile powder, the tomato juice and the Worcestershire sauce.
4. If you’re using the mussels, add 2 teaspoons of the juice from the can and slide 2 or 3 of them onto a cocktail pick. Squeeze in the juice from the lime wedge plus another wedge.
5. Pour in the beer and give it a stir. Garnish with the last lime wedge and the mussels.