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A Michelada is a Mexican beer cocktail that combines chilled lager with lime juice, hot sauce, and Worcestershire sauce for a bright, spicy, and refreshing drink. This streamlined version emphasizes sour and heat, making it ideal for warm weather.
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Combine the lime juice, Worcestershire sauce, hot sauce and a pinch of salt in a tall glass. Fill the glass halfway with ice, then pour in the beer and stir. Serve with a lime wedge.
Hot:
This beer cocktail calls for any kind of hot sauce, so choose your favorite. We like Cholula and Valentina.
Hotter:
Mix equal parts kosher salt and chipotle chile powder. Moisten the rim of the glass with a lime wedge, then dip in the chile salt. Mix in the michelada as directed.
Hottest:
Rim the glass with chile salt (see above). Muddle 1 or 2 thin slices serrano chile pepper with the lime juice in the glass, then mix in the remaining ingredients as directed.
Micheladas are best consumed immediately after assembly. Do not store mixed; components can be prepped ahead and chilled separately.
A crisp, light lager is traditional and works best. Avoid heavy or hoppy beers that compete with the lime and hot sauce flavors.
Prepare components ahead, but assemble just before serving so the beer stays cold and carbonated. Pre-chill your glass.
Tajin is a chili-lime seasoning popular in Mexico. This recipe focuses on hot sauce and Worcestershire instead, but Tajin adds traditional depth if available.
Use a thin, vinegar-based hot sauce like Valentina or Tabasco. Thick sauces won't mix evenly into the beer.
No. Worcestershire sauce provides a similar umami and briny note. Use one or the other—not both—to avoid oversalting.
