Beer+lime+ice+crab.

I’ve always preferred Micheladas made simply, with salt, ice and lime, and maybe some hot chile powder on the rim or sprinkled directly into the beer. Here, we are adding in some salty and briny flavors with the leftover crab boil to offset the distinct acidity and floral notes of small Mexican or key limes. Get the ripest limes you can - the more yellow the better. Serve this at a crab boil, or in proximity to water.

Makes 1

2 small, ripe Mexican or key limes

Crab boil seasoning, as needed

1 tbsp leftover liquid from the crab boil

Ice

1 12-ounce beer, preferably a lager

Cut the limes in half. Using 1 lime half, rub the rim of the glass, then invert the glass onto a plate with the crab boil seasoning, coating the rim. Juice the limes directly into a tall, chilled glass. Add the crab boil liquid. Top with ice, then pour in the beer. Stir gently and serve immediately.