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A michelada is a savory-spicy Mexican beer cocktail combining light beer, Clamato juice, lime, and hot sauce. It's an easy, refreshing drink perfect for warm days or brunch.
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Rub the rim of two pint glasses with lime juice and dip the rim in the chile lime seasoning.
Fill each glass with ice cubes.
Add the Worcestershire sauce, fish sauce or Maggi or soy sauce.
Add the hot sauce to the glass and add 6 ounces of the beer to each glass.
Top the beer with 4 to 6 ounces of Clamato juice and add more hot sauce to taste.
Garnish the glass with a slice of lime.
Micheladas are best served fresh; prepare components ahead and assemble immediately before serving.
Yes. Substitute tomato juice mixed with a splash of clam broth, or use a 50/50 blend of tomato juice and lime juice for a lighter version.
Light Mexican lagers like Corona, Modelo, or Tecate are traditional. Avoid heavy or dark beers, which overpower the balance of lime and spice.
Rim a chilled glass with chile lime seasoning by running a lime wedge around the edge and dipping it into the seasoning blend.
Prepare the sauce (lime juice, hot sauce, Worcestershire, fish sauce) in advance, then add beer and Clamato just before serving over ice.
It depends on the beer and hot sauce brands used. Check that your beer is certified gluten-free and verify soy sauce or Maggi sauce labels if using those.
