Share
On a hot summer evening, there are few pleasures as good (and simple) as a refreshing chelada cocktail with fish tacos. We love the smoky hit of an ancho chili salt rim, but adding lime zest to coarse salt is another delicious option.
Ingredients:
- 2 tablespoons ancho chili powder
- 1/2 teaspoon coarse salt
- 1/2 teaspoon granulated sugar
- lime wedge
- juice of one large lime
- 12 ounces light beer, such as Modela Especial
Directions
-
Mix together chili powder, salt and sugar, and place on a small plate.
-
Rub the lime wedge around the rim of a tall glass, reserving lime wedge. Fill glass with ice and add lime juice.
-
Top with light beer and garnish with the reserved lime wedge.
Makes 1 cocktail
MORE:
Try Our 10 Favorite Summer Cocktails
Refreshing Smashed Cherry Whiskey Cocktail
Seasonal Pomegranate Pear Bellini
