Zingy Michelada With Celery Salt

The recipe that inspired the Beer Cocktail contest theme, this Michelada is great if you're in the mood for something savory and refreshing that won't put you under the table. It's got some of the classic flavors of a Bloody Mary (tomato, citrus, Worcestershire sauce), but because you use beer in place of vodka, the general effect is gentler—better suited to a lazy afternoon than a pick-me-up brunch. TheFlyingFoodie has you coat the rim of the glass with celery salt, which is also in the drink; it's a little different than the traditional coarse salt or Tajín, but it's an old school touch that we love. —A&M Refreshing and sessionable, micheladas are the ultimate summer drink, best enjoyed poolside, in the park, or posted up under an umbrella and floppy hat at the beach. It all starts with crispest beer you can find, preferably Mexican-style lager—think: Corona, Modelo, Pacifico, Tecate, Victoria, and the like—but any mild-ish beer you want to drink will suit. Next, we'll turn to velvety tomato juice, or better yet, Clamato (tomato juice mixed with mouth-puckering MSG and briny dried clam powder). To gild the lily, a few more flavor-packed components come into play, like umami-rich Worcestershire, vinegary hot sauce like Tabasco, and a healthy dose of lime to add some brightness that only fresh citrus can bring. Celery salt is great for an added herbal note, but feel free to skip it or use spicy-salty Tajín instead. Whatever you do, though, don't skip the salt (or celery salt, or Tajín) rim on the outside of the glass, plus plenty of ice—that mineraly burst of spice that hits your tongue before the first fizzy, savory sip is incomparable.