Erick Castro had his first Michelada in his dad’s northern Mexico kitchen at age 14. Now 45 and considered one of San Diego’s top bartenders, Castro has perfected a Michelada recipe that maintains the simplicity of the beloved drink with a subtle riff—muddled orange slices—to elevate the otherwise casual cocktail into an elegant nod to his childhood growing up on both sides of the border. It’s bright and fizzy with a little kick, and goes down as easy as a summer afternoon.
- 3/4 ounces lime juice
- 3/4 ounces simple syrup
- pinch of sea salt
- 2 orange half-wheels
- 1/4 ounce hot sauce, preferably Tapatío
- 1 bottle or can of Mexican lager
Garnish: salt or Tajín (to rim), orange half-wheel
- Rim a chilled pint glass with salt or Tajín. Fill with ice.
- In a shaker, muddle the first five ingredients then shake with ice.
- Strain into the prepared glass.
- Top with Mexican lager.