Spicy Sriracha Michelada

I wrote last week about how I’m trying harder to appreciate the season at hand, and since this summer is a tenacious one, I’m still trying hard. One of the things I most enjoy in summer is drinking an ice-cold, spicy, lime-y michelada, a classic Mexican beer cocktail. This recipe is a variation the michelada, using that trendiest of hot sauces, Sriracha. (Many like to add ice to their micheladas, but since I use Corona Light to make this drink, it’s already very light and refreshing and I find that ice waters it down and throws off the flavor balance.)

Since city grilling means dragging myself and my little grill over to Prospect Park, I will probably not be enjoying micheladas while grilling, but I hear that it is enjoyable. Perhaps with grilled steak tacos, some green onions thrown on the grill too, and chips and guacamole (this grilled version of which I am dying to try)? On a future patio, at a future house, with a future French bulldog as assistant grill master. What was I saying about enjoying the present? Seriously, though, this drink is tasty and refreshing enough to make you forget your preconceived notions of what September weather should be and just go ahead and enjoy the summer weather extension. Just like I’m doing. On my patio. With my French bulldog.

Spicy Sriracha Michelada

• 1 bottle light Mexican beer, very cold
• 2 Tbsp fresh lime juice
• 2 Tbsp tomato juice
• 1/2 tsp Worcestershire sauce
• 1 tsp Sriracha (or more to taste)
• Kosher salt
• lime wedge

makes one drink

1. Pour some kosher salt onto a small plate. Using a lime wedge, wet the rim of an empty 12-oz glass. Press the rim of the glass into the salt and turn until coated with salt.
2. In the glass, mix together the lime juice, tomato juice Worcestershire sauce, and sriracha. Slowly pour in the beer and stir.