This bold, savory cocktail starts with a chili-salt rim that adds a spicy crunch to every sip, then layers in tangy tomato juice, fresh lime juice, a good shake of hot sauce, and a hit of soy sauce for depth. Poured slowly over ice and topped with a cold Mexican lager, it builds into that classic layered michelada look with just the right amount of foam. Garnish with a lime wedge and a crisp celery stalk for a brunch-table showstopper that's as fun to build as it is to drink. It's a great pick for a plant-based happy hour, no fuss and full of flavor in every glass.
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Some brands use animal-derived fining agents like gelatin during production. Look for bottles labeled vegan or check a resource like Barnivore.com.
On a small plate, mix the coarse salt and chili powder together. Run the cut side of one lime half around the rim of each tall glass to moisten it, then press and rotate each rim in the salt-chili mixture until evenly coated.
Fill each rimmed glass with ice cubes.
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