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Get Your Michelada on With Workhorse

Bust open a few cans of Tecate, and you’re on your way.

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Even the most dedicated workhorse needs to unwind sometimes. And so when Zoë Chicco, Nicole Sutton, and Amber Sutton of the vintage-inspired line Workhorse Jewelry (see what we did there?) want to chill out with a couple of friends, the industrious trio whips up its signature spin on the michelada. “We’re fairly obsessed with it,” confesses Amber. “If we’re getting together with friends, we’ll bring all the fixings with us and make it on site.” Here is their tried-and-true recipe for the so-delicious libation. —mattie kahn

Ingredients:
1 lime, cut into wedges
Celery salt
Cayenne pepper
2 limes, juiced
1 teaspoon Worcestershire sauce
½ to 1 teaspoon hot sauce (to taste)
Ice
2 12-ounce bottles or cans of Mexican beer (e.g., Tecate, Modelo, Negro Modelo)

Directions:
Prepare four tall glasses: Sprinkle celery salt and cayenne pepper on a small plate. Use a quartered lime to wet the rim of each glass. Flip the glasses over onto the plate with celery salt and cayenne pepper to coat the rim. In a small bowl, combine the lime juice, Worcestershire sauce, and hot sauce. Add a handful of ice to each glass. Divide the lime juice mixture between each of the glasses. Top up the glasses with slowly poured beer, wait for foam to settle, and ENJOY.

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