![Screenshot 2024-04-17 at 9.47.32 AM.png Screenshot 2024-04-17 at 9.47.32 AM.png](https://elrestaurante.com/downloads/4218/download/Screenshot%202024-04-17%20at%209.47.32%20AM.png?cb=4c27b007deb7cd467dbe66f6918c0aeb&w={width}&h={height})
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.