Micheladas are light, spicy Mexican beer cocktails made with Clamato juice, lime, and hot sauce, served in a glass with a Tajin-salted rim. They're refreshing alternatives to bloody marys that work for brunch, game day, or poolside entertaining.
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In a tall glass or beer mug, run a cut lime around the rim.
Pour Tagin chile seasoning on a small plate, and salt the rim of the glasses.
In each glass, add a cup of Clamato, Cholula Hot Sauce, Maggin Seasoning, Worcestershire Sauce, a dash salt and pepper.
Mix well, add ice and leave plenty of room to tilt the glass slightly and slowly pour beer in, and stir gently to prevent fizzing.
Adjust seasonings as you prefer, more hot sauce etc.
Garnish with limes, celery, or chiles.
Micheladas are best consumed immediately after mixing. Pre-batch the Clamato mixture and rim glasses in advance, then add beer and ice just before serving.
tall glass or beer mug · small plate (for seasoning rim)
Light Mexican lagers like Estrella Jalisco, Corona, Dos Equis Light, or Bohemia are ideal—they're crisp and won't overpower the spicy, tangy flavors.
No—pour the beer just before serving to keep it carbonated. Prepare the Clamato mixture and rim the glasses in advance, then add beer and stir gently when ready to serve.
Chili powder mixed with salt and lime zest works as a substitute, though Tajin's umami depth is hard to replicate exactly.
Tilt the glass slightly and pour the beer slowly while stirring gently to release carbonation gradually without creating excessive foam.
Yes—replace beer with ginger ale or club soda for a similar spicy, refreshing drink without alcohol.
