Fish Sauce Kava Nectar Michelada Recipe

Preparation

1. Put a beer mug or pint glass in the freezer until ice-cold.
2. Sprinkle togarashi seven spice onto a small plate.
3. Run a lime wedge around the rim of the cold mug.
4. Dip the rim into the togarashi.
5. Fill the mug halfway with ice.
6. Add 2 tbsp fresh lime juice.
7. Add a dash of fish sauce.
8. Add a squeeze of Sriracha.
9. Add 1 tsp Kava Nectar.
10. Stir until smooth with no powder on top, about 20 seconds.
11. Pour in ginger beer, leaving an inch at the top.
12. Stir gently once or twice.
13. Top up with the rest of the ginger beer, avoiding the spice rim.