The michelada at downtown New York taqueria Hecho en Dumbo.

Done right, beer cocktails represent a particular definition of luxury: entirely unnecessary, entirely delightful. And with Super bowl XLV looming like the JumboTron in Cowboys Stadium, we can’t think of a beverage to better compliment that seven-layer dip—and that stock of pound-able light lagers—than a spicy, sassy michelada. A classic Mexican cantina call, the michelada (which means, roughly, “my cold beer”) has slowly migrated north, gaining in popularity, only recently clearing that last hurdle to assimilation: inclusion in non-Mexican themed bars and restaurants (case in point: Brooklyn’s Seersucker). Recipes are endlessly variable, but most riff on the central themes of lime, salt, and hot sauce. We’re partial to this one, which comes to us via Jacob Grier, Portland barman and co-founder of Brewing Up Cocktails (an events company featuring beer cocktails). Mr. Grier encourages customization, explaining that what matters most about a michelada is “tailoring it to your individual taste.” However you tweak yours, we’re confident it will improve both the snacks and the company at your Super Bowl gathering.

How to Make a Michelada:

2oz tomato juice (optional)
1-1.5oz lime juice
1 teaspoon Tabasco sauce
4-5 dashes Maggi Jugo Sazonador
1 12oz bottle Negra Modelo (or any crisp brew you’ve got in abundance come kick-off)

To serve, salt the rim of a large glass.  Fill with ice, and add in other ingredients to taste. Top with beer and stir.

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