When it comes to Micheladas, start with beer, lime and salt

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When it comes to Micheladas, start with beer, lime and salt
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Beer-based cocktail has core ingredients, but adding options customizes it to your taste

A classic Mexican beer-based cocktail, the deeply chilled, lightly effervescent Michelada is easy and refreshing to drink. Its defined form, however, is a bit more complicated, inspiring intense debate as to what is and isn’t included in the final glass.

For some, a Michelada — or Chelada, depending on where in Mexico you are, and again, who you ask — is “just the mix of beer, lime juice and salt,” Acuña said.The name comes from “mi chela helada,” approximately “my cold beer” in English. A light Mexican lager, such as Tecate, Corona, Pacifico, Carta Blanca, Sol or Modelo, is the classic choice for that cold beer, letting the flavors shine.

Switch out lime juice for another citrus, such as lemon, or even a tart dry vinegar. The Michelada at Ticuchi in Mexico City, designed by Yana Volfson, a partner, makes use of both fresh yuzu juice and a yuzu kosho made with chile de agua. When making Micheladas at home, Yola Jiménez, the founder of Yola Mezcal, often adds slices of fresh serrano pepper or jalapeño to her drink for spice.

As for the rim, lime and salt is classic, and Tajín, a chile-lime salt, is also popular. Acuña has also seen variations with cilantro or celery salts. Sometimes, the rim is dipped not in lime juice but in chamoy, a sour-sweet condiment traditionally made from fermented fruit, sugar, salt and chiles.

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