That ' s exactly it ! Real Jalisco michelada right there . Juice from 1 or 2 l emonlimewhateveryoucallit , a pinch of sea salt , beer has to be cold if you want to use only little ice , 3 or 4 drops of tabasco only , a dash of Maggi juice , 4 or 5 dashes of worcestershire , and , finally , something I ' ve only seen in Jalisco so far a lil ' pinch of ground pepper . That ' s the original Jalisco ' s cantina recipe . For me , if it has any sweet ingredients , it stops being a real michelada and turns into some kind of europeanesque Mexican shandy . Good for you , OP , enjoying Mexican beer recipes I used to work in a pub in Guadalajara where they refused to serve micheladas or rusas , customers were directed to a different bar if they insisted on ruining perfectly good beer with lemon and sauces . Boss was an insufferable snob .