michelada / MEE-chell-ah-dah
While beer is a very popular beverage in Mexico, much like America, the industry is dominated by mass producers — in fact, in Mexico, two supergiants (Grupo Modelo and FEMSA) produce more than 90% of Mexican beer, and (as we learned) almost all of it is pilsners and other lagers. But while I guess Americans are content to drink the tasteless mass-market mostly-corn beers that they generate, Mexican companies mostly export theirs (to America, heh), and Mexicans have found interesting ways to add flavor (or hide the flavor) of what’s readily available.
Michelada, by definition, is a beer with lime juice and spices added, usually served over ice and with a salted rim. Where Cervezeria Colorado did theirs with what amounted to a Mexican bloody Mary mix, there’s a variety of ingredients that might be present, from Worcestershire sauce to clamato juice to just straight chili sauce. The lime and the salt are pretty commmon, though.
The plan for the Atomico version is to run just limeade and possibly a salted rim, and served over ice. Tried it out with the first batch of Tropico and it tasted better than a manmosa.