Michelada

[simon1]

What version do you make?

I learned this version from a local at a cantina in Mexico back when the Macarena was popular.

Adjust seasonings to taste.

Salt the rim of a chilled glass with coarse salt. We used the Margarita salt they had on hand.
Fill with ice.
Add about a finger's or so of lime juice.
Add several drops of Maggi seasoning.
Fill with Mexican beer. He used Corona and I used Dos Equis.
Add a few, or several, drops of Tabasco.
Stir.

 

[Champion of Capua]

The wife and I like adding Bloody Mary mix instead of the Maggi mix you mention, but everything else is the same as yours. More of a summer drink for me

 

[TexLaw]

The wife and I like adding Bloody Mary mix instead of the Maggi mix you mention, but everything else is the same as yours. More of a summer drink for me

I was going to say the same thing. We don't keep Maggi around (although I probably ought to).

My "standard" Michelada is along the lines of some manner of pilsner with Zing Zang mix, a dash or few of Lea & Perrins, and a squeezed lime (or half a lemon if we don't have limes). I work with what I have around. Typically, when I'm making a Michelada, I'm not in the mood to go shopping.