How to Make a Green Michelada

Somewhere between "bloody mary" and "green juice" is the green michelada. Creamy green with a fizzy beer, you might not know what to do with this drink if it's served to you, so let me be helpful: drink it in one gulp. Earthy with fresh vegetables, slightly sweet from pineapple juice and with a small alcohol content, green michelada is the perfect afternoon cocktail.The drink turns out to be bright and rich in nutrients: freshly brewed tomatillo and cucumber, pineapple juice and green hot sauce. Basically, it's something like those cold cocktails that you can buy at the juice store. Then add the lime and worcestershire, just like in a real michelade. Finally, top it all off with a three-second pour of a light, crunchy beer. Mash the whole dish, then make another one. Anyway, this is brunch!Green Michelada
Combine tomatoes and cucumber in a blender along with 2 lime juice, pineapple juice, green hot sauce, Worcestershire sauce and salt. Whisk until smooth, then pass through a fine sieve into a measuring cup for liquid.Pour the tajine (or mix the powder and fine sea salt) into a shallow bowl. Slice a few lime slices, roll the slice around the edge of a tall pint glass, and dip it in chili salt.Pour about a quarter cup of the tomatillo mixture into a glass, then fill the glass almost to the brim with ice. Pour as much Pilsner-style light beer as you can fit in a glass, then let the drink mix a little with a spoon or straw. Serve the green michelada with a lime wedge and leftover beer, adding more beer as you sip the drink.