Recipe created in partnership with Chefs Evelyn Garcia and Henry Lu at Jūn by Kin
Makes 3 to 4 cocktails
1 oz. fish sauce
1 oz. Kikkoman Hoisin Sauce
2 oz. fresh lime juice
1 T. Kikkoman Gluten-Free Sriracha Hot Chili Sauce
1 t. Worcestershire sauce
To make the Michelada, combine all ingredients, then pour about 1½ ounces of the mixture into a glass rimmed with spicy bar salt, add beer and your choice of garnishes and serve.