Everywhere in Mexico are micheladas – a take on a Bloody Mary made with beer. Play around with quantities to suit your tastes, ramping up the chilli for extra heat.
Juice of 3–4 limes, plus extra lime wedges 600ml tomato juice Worcestershire sauce, to taste Hot sauce (such as Cholula or Tabasco) Ice cubes (plenty) 4 bottles of Mexican beer (we like Pacífico, Sol or Corona) 4 shots of vodka (optional)
1 Pour a layer of salt on to a plate. Rub the rims of 4 tallish tumblers with a lime wedge, then dip each tumbler rim in the salt.
2 Add tomato juice to each glass to about a quarter full. Then add a squeeze of lime juice, a splash of Worcestershire sauce, a splash of hot sauce and some freshly ground black pepper to each.
3 Top up each one with plenty of ice, then add a beer, with a shot of vodka if you like, and stir well.
Micheladas: take the traditional brunch cocktail, the Bloody Mary, then add beer and Tabasco. Hot stuff