Michelada is a refreshing beer cocktail with savory, spicy, and citrusy flavors in one sip. It’s a great drink to mix things up!
This refreshing drink is perfect for serving during the summer at brunch on hot afternoons. For more classic Drink Recipes, prepare Homemade Sangria and Moscow Mules.
Sabrina’s Michelada Recipe
Similar to a Bloody Mary, this Michelada is made with tomato juice. It is often served at brunch, and lauded as a hangover cure. However, unlike a Bloody Mary which is made with vodka, this cocktail is made with beer. The combination of standout flavors makes this spicy drink surprisingly perfect for a hot day. For the perfect brunch dish to go along with this recipe, serve it with Cheesy Breakfast Enchiladas. If you’re planning on hosting a gathering, check out how I make these in large batches below.
Recipe Card
Ingredients
- 1 tablespoon coarse salt
- 1/8 teaspoon cayenne pepper
- 1 lime , cut into 8 wedges
- 2 tablespoons lime juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon celery salt
- 1 cup ice
- 1/2 cup Clamato juice
- 1 bottle Mexican lager beer , I like Modelo
Instructions
- Add salt and cayenne to a shallow small plate and stir together.
- To two pint glasses, rub the rim with lime wedge.
- Roll rim in the seasoned salt.
- Split lime juice, Worcestershire sauce, Tabasco sauce, black pepper and celery salt between both pint glasses.
- Add 2 lime wedge to each glass and muddle.
- Add ice and clamato juice
- Pour in beer slowly to top it off.
- Put a lime wedge on the rim of each glass.
Nutrition
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Chef’s Note
When I want to make a large batch for a party, I mix 4 bottles of Clamato tomato juice, ¼ cup Worcestershire sauce, hot sauce to taste, and 1 cup of fresh lime juice to a large drink dispenser. Prepare salt-rimmed glasses and put out chilled beer bottles. When serving, you can instruct guests to fill their glasses with ice, then fill them halfway with the tomato mixer. Top that with beer, add garnishes, and enjoy.
Table of contents
Can this be made ahead of time?
If you want to prep this cocktail ahead of time, you can mix together the lime juice, Worcestershire sauce, and hot sauce in advance. Pour the tomato juice over the top and whisk the mixture together. You can keep the Michelada mix covered in the fridge for 1-2 days. Then add ice and pour the beer over the top to serve.
How to Store
- Serve: This is best enjoyed fresh with ice-cold beer. Don’t leave your Michelada sitting out for more than an hour, or the ice can melt and water down the flavor.
- Store: If you don’t finish the drink, you can keep the leftovers covered in the fridge for 1-2 days.
- Freeze: Because the beer and tomato juice have different freezing points, this recipe will separate when frozen, so it is not advised to freeze.
Variations
- Pickled: For this version, you’ll keep most of the basic recipe ingredients the same. Add to the mix 1 tablespoon of dill pickle brine. You can also add a couple of splashes of vinegar pepper sauce to enhance the flavor. Then instead of garnishing with lime wedges, top the drink off with a skewered pickle or cucumber.
- Extra Spicy: The original recipe calls for just 1 teaspoon of hot sauce. However, to make an extra spicy version of this drink recipe, you can use a full ½ tablespoon of habanero hot sauce. Or, adjust the spice level according to taste if you don’t want to go that far. After mixing the drink ingredients, garnish the cocktail with a lime wedge and jalapeno pepper.
- Chelada: This version doesn’t use tomato juice. Instead, just combine Mexican beer and fresh lime juice with ice. You can add other seasonings from the original recipe if desired, but they aren’t necessary for this simpler blend.
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