I can't think of a better way to use my first lime than in a michelada. This particular lime has been sitting on the 'slow' tree for a few months but finally gained enough weight I couldn't resist ... even tho I have a few from my neighbors. The smell and flavor of a newly picked lime is to die for. My faster tree has probably 100 limes of various sizes.
I prefer a simpler red variety with only a slightly tangy tomato juice like Clamato and lime. You can make it darker and more flavorful with Maggi, Worcestershire sauce or Chamoy powder. Some like cilantro, cucumber strips or even a shrimp. I leave the salted rim routine for when I order in a restaurant.
The worst michelada I've ever had was in Tepozlan, Morelos at the weekend tianguis. She had a michelada powder mix and just stirred it in but the beer was cold.