A Classic Michelada is a zesty Mexican beer cocktail combining Clamato juice, lime, hot sauce, and Worcestershire sauce, topped with a Tajin-rimmed glass. It's a savory, tangy drink that's both refreshing and bold.
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In a large measuring cup, mix together the clamato, lime juice, hot sauce, Worcestershire sauce, and maggi sauce.
Start by rimming your glasses with Tajín: Pour the Tajín onto a small plate then rub a lime wedge around the rim of the glass then dip it into the Tajín.
Pour 1 cup of ice into a beer mug, then pour in 1/2 cup of the Michelada mixture. Top off your mug with beer, then give your Michelada a stir. Garnish with a lime round, then serve.
Note*** if you're using a glass smaller than a beer mug, pour in about 1/4 cup of the Michelada mixture into the glass instead of 1/2 cup.
The michelada mix keeps refrigerated in an airtight container for up to 3 days. Add beer fresh for each serving.
Yes. Mix the Clamato juice, lime juice, hot sauce, Worcestershire, and Maggi seasoning in advance and store in the refrigerator for up to 3 days. Add beer and ice just before serving.
Tomato juice is a direct substitute, though the drink will be less savory. You can also use a blend of tomato juice with a splash of clam broth for closer flavor.
Mexican lagers like Corona or Modelo are traditional, but light lagers or pilsners work. Avoid heavy or dark beers as they overpower the mix.
Wet the rim of a chilled glass with lime juice, then dip into a shallow dish of Tajin seasoning. Rotate to coat evenly.
Yes. The mix ratio is 2.5 cups of base for 6 beers. For 1 drink, use about 2.5 oz of mix per 12 oz beer.
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