The Pastry War’s Michelada

from Punch (http://punchdrink.com)

Ingredients

Serving: 1

• 1 1/2 ounces Michelada mix(see Editor's Note)
• 1 1/2 ounces Michelada mix(see Editor's Note)
• 7 ounces beer, preferably a seven-ounce Dos Equis
• 7 ounces beer, preferably a seven-ounce Dos Equis
• chili pequin salt(see Editor's Note)
• chili pequin salt(see Editor's Note)

Directions

1. Rim a pint glass with chili pequin salt.
2. Squeeze half a lime into glass and put expressed lime into the glass.
3. Add Michelada mix.
4. Add beer.
5. Top with crushed ice.

Editor's Note

Michelada Mix:
10 garlic cloves
24 ounces orange juice
32 ounces lime juice
4 ounces Worcestershire sauce
4 ounces soy sauce
16 ounces Valentina hot sauce
4 tablespoons ground black pepper
1 tablespoon kosher salt
4 ounces (by weight) Urfa chili
2 tablespoons citric acid
6 ounces turbinado syrup (1:1, turbinado sugar:water)
29 ounces tomato sauce, preferably H-E-B
5 fresh serrano peppers
1 tablespoon ground cumin

Combine all ingredients in a blender and store.

Chili Pequin Salt:
5 ounces (by weight) chili pequin
10 ounces (by weight) kosher salt

Combine.