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- Dish type
This is a Mexican alcoholic drink. It's delicious and refreshing.
16 people made this
- coarse salt as needed
- 1 cupful ice cubes
- 1/4 teaspoon salt
- 1 lemon, juiced
- 1 dash hot pepper sauce or to taste
- 1/2 teaspoon soy sauce
- 350ml tomato and clam juice mix, such as Clamato or as needed
- 125ml cold beer
MethodPrep:5min ›Ready in:5min
- Dip the rim of a chilled 500ml mug or large beer glass into coarse salt and fill with ice cubes.
- Add 1/4 teaspoon of salt, lemon juice, hot pepper sauce and soy sauce.
- Pour in the tomato and clam juice mix, top up with beer and stir gently. As you drink, you can keep topping up with more beer.
Clamato can be purchased online.
Reviews & ratingsAverage global rating:(19)
Reviews in English (16)
I'm reviewing this reluctantly, as clearly the submitter and her family, and others enjoy this. But this was really not very good, and after doing some looking, it seems that the proportions are "backwards" from most michelada recipes. This had one part beer to 3 of clamato -- the majority of recipes are showing 1 part clamato to 3 or 4 parts beer! No offense, but to me, this ended up being bizarre tomato juice, rather than a beer cocktail. I think I will try a more "straight" version, and honestly, I hope someone posts "the usual" version so that there's better representation and choice regarding this drink.-15 Jan 2012
by The Shelby Sensation
The only changes I made are to use worchestershire sauce and fresh key lime juice instead of lemon and soy sauce. You may also want to try it with an authentic Mexican beers like Modelo Especial or the like. Great way to beat the Texas summertime heat!-08 May 2010
by Sarah Jo
A friend of mine made this for me from scratch using these ingredients back when I first started drinking, only she used worchestershire sauce instead of soy and lime juice instead of lemon juice. It's sort of like a Bloody Beer, only clammy. It's a must try at least once in your life. I have this at least once a summer. It's an acquired taste, but really a great spin on your usual summer drinks. NOTE: You can cut out the middle man and use Bloody Mary Mix, if you're low on ingredients.-02 May 2010
Beer is great. That is unassailable. But beer cocktails combine two wonderful categories into one drink, and that is a union everyone can get behind. Take the Michelada: This Mexican classic kicks up the flavor of beer with an assortment of accessories, including lime and hot sauce.
The Michelada’s origins are unclear, with multiple legends surrounding its creation. But it likely dates back to the middle of the 20th century when it became popular in Mexico to serve beer with lime and salt. The word itself is a combination of “chela,” which is slang for a light beer, “helada” (cold), and “mi”—essentially “my cold beer.”
Many Michelada recipes call for tomato juice or Clamato (a mixture of clam and tomato juices) to create a Bloody Mary-style drink made with beer instead of vodka. Others choose to skip the tomato juice entirely. In Mexico City, for example, the Michelada is commonly made without tomato juice and instead relies on citrus, spices and hot sauce.
This recipe aligns closer to the Mexico City version, forgoing tomato in favor of lime juice, hot sauce and seasonings. You can choose your favorite beer as the starting point, but you can’t go wrong with a Mexican lager like Tecate, Sol or Modelo Especial. Rim the glass with a salt-cayenne mixture, and you’ll have a hint of savory spice with each sip.
The Michelada builds on the Cheladadrink in that it is spiked with lime juice and salt, but adds the picante ingredients which account for its intense flavor. The explanations of its exact origin are invariably credited to a man named Michel who lived in a town called San Luis Potosi.
One story claims that he was a military general during the Mexican Revolution of 1910. Don Augusto Michel had a habit of frequenting a certain cantina in San Luis Potosi where he ordered his chela (cold beer) with lime juice, salt and a bit of hot sauce.
Another even more popular story says that a civil engineer named Michel Esper Jorge invented the drink. He was hangover before an early tennis match at the Club Deportivo Potosino and walked up to the bar and asked the bar tender for a beer, ice, lime juice, a few salsas and salt.
He doctored up a cold, picante beer mix and drank it pretty fast. When the bartender asked him what kind of a chelada that was, he said “Michelada”.
Ingredients for authentic Michelada Mexicana.
Rub the rim of a pint glass with lime wedge and dip in salt fill glass with ice. Add lime juice, tomato juice, orange juice, and Worcestershire season with hot sauce. Top off with cold Mexican lager and stir to combine.
How would you rate Michelada?
I'm guessing 1 1/2 cups of lime juice should maybe be 1 1/2 oz?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
There are many variations of the michelada, a Mexican beer cocktail. I prepare the classic old-school version with Carta Blanca beer which I first tried in Monterrey, N.L. in the early 90’s. A warm weather drink that is cold, crisp, salty, savory, with a citrus finish. The savory flavors come from from Worcestershire sauce and Maggi Sauce which sound like odd additions to beer but trust me on this one. It’s delicious.
A michelada is also known as a cerveza preparada or chelada. For authentic flavor, you must use Mexican lager beers which are light and crisp and always served ice-cold. In this classic version, the added ingredients enhance the beer but don’t overpower it.
What to Expect from this Recipe
Throughout Mexico, there are infinite variations of this drink, some simple and some over the top. This is a simpler classic version which allows the taste of the beer to shine through. You can drink a few of them over the course of an afternoon without feeling weighed down.
Make it Your Own
You can find many michelada recipes that add a splash of hot sauce and chili powder like Tajín to the rim of the glass. Others add a splash of Clamato, a tomato cocktail juice, which makes it more like a Mexican Bloody Mary.
Ultimately, you decide how you like it prepared. Have fun trying the many possible combinations until you perfect your own michelada recipe.
With all the extras, micheladas prepared like this are great in their own way but for my tastes, I find that the flavor of the beer gets overpowered. And I love the taste of beer :) I don’t like to mess too much with a good thing.
How to Make
Enjoy my michelada recipe. Choose your favorite Mexican lager and gather the remaining ingredients. You can add or subtract ingredients to get it exactly to your tastes.
- Mexican Lager Beer, Ice-Cold (Choose 1 from the list.)
- Worcestershire sauce
- Maggi Sauce
- Ice cubes
- Carta Blanca (My personal favorite for making micheladas.)
- Dos Equis (XX)
- Modelo Especial
Prep Your Glass
Choose your glass: A Pilsner glass or Weizen glass are the best choices for preparing micheladas.
To begin, squeeze the juice of half a lime into a small bowl.
Then, dip the rim of the glass into the lime juice.
Lastly, dip the rim of the glass in the salt.
Now you are ready to prepare your drink!
Pour Your Drink
Step 1: Add ice to your beer glass.
Step 2: Add a few drops of Worcestershire sauce. It used sparingly so as not to overpower the flavor of the beer.
Step 3: Add a few drops of Maggi sauce. It is also used sparingly to allow the flavor of the beer to come through.
Popular throughout Mexico and Latin America, a Michelada is traditionally made with beer, tomato juice and other spices and is served chilled with a salted rim. Our Michelada recipe features a fabulous combination of ingredients including savory V8® vegetable juice, chili pepper, lime juice and Mexican beer. It’s our take on this refreshing and flavorful cocktail!
- Author: Dan
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 drink 1 x
This spicy Mexican cocktail is a favorite for brunch, holidays like Cinco de Mayo or just for happy hour!
1 – 2 teaspoons Worcestershire sauce, depending on taste
1/2 – 1 teaspoon hot sauce, depending on taste
Freshly ground black pepper
1 tablespoon fresh lime juice and extra lime wedges for garnish
4 – 6 ounces beer, any light style beer that you like
Chili powder and kosher salt for rimming the glass
Add chili powder and salt to a shallow plate or bowl using a 50/50 ratio. Use a lime wedge to wet the rim of the glass, then roll the rim around in the chili powder and salt mixture to rim the glass.
Add ice to the glass and then the tomato juice, Worcestershire sauce, hot sauce, pepper and lime juice to the glass and stir.
Top with beer and serve with extra lime wedges.
You can make this cocktail as mild or as spicy as you like! Also, you can use just plain salt for rimming the glass if you prefer, or leave the rim plain.
Keywords: michelada, cocktail recipe, drink recipe, cinco de mayo cocktails, holiday drinks, brunch cocktails, tomato juice, beer cocktails
Adapted from Sarah Kate Gillingham-Ryan | Good Food to Share | Weldon Owen, 2011
In Mexico, a michelada is the customary morning-after equivalent of a Bloody Mary—except it’s lighter, less tomato-y, and all around lovelier. While there’s more than one way to mix a michelada, we’re rather partial to the below recipe. Some folks add a drop or three of Worcestershire sauce, others play with the proportion of lime to tomato juice, a few eschew the tomato juice entirely, and at least one person on the planet simply shakes 3 parts beer to 1 part bloody mary mix. Just about all of them caution you to add hot sauce “to taste.” (Stateside, Tabasco may be the most commonly reached for source of heat, but the author prefers a Mexican hot sauce such as Cholula. You may as well just set out whatever bottles of hot sauce you have and let each person add whichever hot sauce in whatever amount they desire.) However you make yours, if it has cerveza, citrus, at least a little tomato juice, and some hot sauce, you can say you’ve made a michelada. Actually, if you follow this recipe, you can say you’ve made two micheladas, as it makes an incredibly generous pour with enough to share.–Renee Schettler
HOW TO PRONOUNCE MICHELADA
Just like there’s more than one way to make a michelada, there’s also more than one way to say “michelada.” That said, we’ve always erred toward the pronunciation “meeeeee chay lah dah.” Sorta just rolls off the tongue. Which is good, because after a few sips of this cocktail we’re too lazy for anything that requires any effort.
What is a Michelada?
A Michelada is a Mexican cocktail made from tomato juice, beer and spices.
I like to think of Micheladas as the Mexican version of a Bloody Mary because they’re often served at brunch, they’re both touted as hangover cures and they both have that tomato-y quality. But instead of mixing the drink with vodka like a Bloody Mary, it’s mixed with a Mexican beer.
It’s all in the rim: the best michelada salt!
Now, the rim of a michelada is of ultimate importance! Just like a margarita just isn’t the same without a salt rim, so too this drink is not complete without it. (Trust me, I tasted it when I was feeling lazy once…just wasn’t the same.) Typically a michelada rim has at least chili powder and salt, but you can get creative too! Many people like to use tajín, a popular chili, lime and salt blend. Here’s what we used:
- Chili powder For tradition’s sake!
- Old Bay This American spice blend packs a powerful punch. Use purchased or homemade.
- Celery salt Celery salt brings additional nuance of flavor vs straight salt.