“A good beer is really the backbone of a michelada. Bohemia works because it is a quintessential crisp Mexican beer but also has a little bit of strength to it—you need a beer with a little meat on its bones to carry the acidity of the citrus.”
3 tbs. fresh-squeezed lime juice
2 tbs. Valentina salsa
1/2 tsp. Maggi sauce (available at well-stocked grocers)
1/2 tsp. Worcestershire sauce
Rim a collins glass with salt, and fill halfway with ice. Add lime juice, Valentina salsa, Maggi sauce, and Worcestershire sauce. Fill the rest of the glass with Bohemia lager (about half the bottle), and stir. Garnish with a lime wheel. Serve with the remainder of the beer.