Michelada

• 1 tbsp plus 1 tsp coarse sea salt
• 2 tsp chile po

Have ready tall glasses or tumblers. Spread the salt and chile powder on a small, flat plate. Cut 2 of the limes into 4 wedges each. Run 1 lime wedge around the rim of each glass to moisten it and then dip the rim into the chile salt to coat it evenly. Reserve the remaining 4 lime wedges for garnish.

Juice the remaining 4 limes; you should have about ½<