Hot weather, cold drink.

The pairing is an obvious one, naturally. But which cold drink?

Well, for someone who happens on a Mexican restaurant and tends toward beer over tequila, the answer is equally apparent.

The michelada at Mi Casa in Mexico is tall and refreshing, with only a modest kick for those averse to prickly chile heat. One can always choose to apply more firepower, of course. By toning it down, however, they allow subtle storylines to play out.

First there is the relationship between beer and tomato juice – in this case a measure of Clamato. One staff member at the restaurant recommends Pacifico, as its chaff-like sweetness eases alongside sugars in the juice without ignoring the lurking earthiness of clam powder.

An American standard like Budweiser would give it a more cloying aspect. Heartier, more assertive beers might wilt the citrus or tromp on softer flavors.

The dusting of salt and tajin around the rim measures the salt and lime in the glass, giving a brisk lift to each sip. But the spice carries a little sizzle that brings out the dash of salsa blended into the drink. The heat settles nicely on your palate, and on your lips.

Even with its frail body, Mi Casa’s base michelada still brings a lot – a tart trill, a prickly of heat, sunny grain and fruity sweetness with a touch of dusky brine, all in neat balance.

And there’s ice, a frosted glass -- it’s all cool.