Recipe

• 330ml Mexican lager (1 bottle)

• 60ml lime juice (~2 limes)

• 10ml Tabasco sauce

• 5ml Worcestershire sauce

• Salt

• Chilli powder

Mix some salt and chilli powder in a small dish. Run a lime around the rim of a pint glass to wet it, and then run the rim through the chilli–salt mixture. Preferably leave to dry. Put the lime juice and sauces in the glass, with lots of ice, then add the beer (I used Corona) and stir with the handle of a chopstick. Throw in a couple of chunks of lime to garnish. The pint glass should now be full – if not, add more ice.

This is absolutely delicious; so much better than last time. It's fiery and salty, but also cool and refreshing. I made an audible "phwoar!" noise when I had my first sip, and the excitement and zing kept going until the very last mouthful a mere 15 minutes later.I'd encourage anyone to try this. It's like there's a fiesta in your mouth and the whole of Mexico is invited.

I have to address how this is so much better than the awful Michelada I had in a Mexican restaurant in Luxembourg. Firstly, I put no salt in the drink. The key is an initial taste of salt followed immediately by a refreshing drink, just as in a margarita or the whole salt–tequila–lime thing. Those guys put salt in the drink itself, and it was disgusting. Secondly, I put a lot of ice in. I'm calling this a refreshing drink, but for that it needs to be really cold, for the entire time you're drinking it. Those guys put no ice in, and by the time I'd poured it out and mixed it with the other crap it was already too warm. Finally, I think they maybe over-complicated the sauces. The above recipe is simple, satisfying, and uses easily available ingredients.

I would like to apologise to Forth Valley CAMRA, a society of real ale activists who would probably be horrified by me using their glass for this abomination. In my defence, it's the only pint glass I own.