The first time I had a michelada was five years ago at a bar in Los Angeles. I remember it was super delicious. It's like a lighter version of a bloody mary and it reminds me all the Mexican candy I ate growing up. So when Negra Modelo reached out for a partnership, I wanted to make this yummy cocktail for the holidays. For me, it's really all about the chili and honey. It's like crack.

Serves 4

1 cup Clamato juice

2 bottles Negra Modelo

1/2 tsp Chili Powder

1/2 tsp Paprika

1/2 tsp Cayenne pepper

1/2 tsp Sea salt

1 tsp Honey

1 tsp Tobasco

1 tsp Soy Sauce

1 tsp Worchester sauce

2 Lemons (1 juiced and 1 for slices)

Mix clamato, tobasco, soy sauce, worchester sauce, lemon juice and a few ice cubes in a pitcher. Remove the ice once the mix is nicely chilled. For the rimming, mix paprika, cayenne pepper, chili powder, and salt on a plate. Then add honey on another plate. Rim 4 glasses with honey first, then gently rim them on a plate of chili powder. I say gently because you don't want to press too hard on the plate. You want a nice even coat. Add ice into the glasses. I like to use large cocktail ice cubes. With those, you just add one. Glassware and champagne coupes from West Elm. Pour 1/4 cup of the juice mix into the glasses, then top off with a chilled Negra Modelo. Garnish with a lemon slice and a pinch of chili powder. Enjoy!