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This authentic Michelada cocktail is made with Clamato juice, Mexican beer, hot sauce, and spices for an addictive, refreshing summer drink.
A Michelada is kind of like a Bloody Mary but with beer, and yes, it’s as delicious as that sounds! Like Bloody Marys, Micheladas are highly customizable, especially when it comes to how spicy you want yours.
This version features some north-of-the-border ingredients like A1 Steak Sauce and Old Bay Seasoning, but it has all the personality and spice you’d expect from a Michelada in Mexico.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Clamato: This tomato-clam just is seriously savory and packed with flavor for a Michelada. Or substitute regular tomato juice or V8.
- Tajin seasoning: This chili, lime, and salt blend is a bright and spicy and great on the rim of your Michelada glass (rub the rim with lime to make the seasoning stick). Or, substitute Margarita salt (or any coarse salt) or chili powder.
- Mexican beer: Corona, Modelo, and Tecate are all great options (or substitute the light beer of your choice).
Step-by-step instructions
- In a glass pitcher, add Clamato, lime juice, Worcestershire, A1, lemon juice, white vinegar, Tabasco, garlic powder, black pepper, chili powder, Old Bay, sugar, and salt. Stir to combine, about 30 seconds, and chill in the refrigerator for at least 30 minutes (this is a good time to chill your glassware, too).
- In a shallow dish as wide as your serving glass, add Tajin seasoning to 1/4-inch deep. Run a lime wedge around the top of each glass, then dip the top of the glass upside-down into the Tajin and turn to coat.
- Fill the glasses with ice. Add ½ cup Michelada mixture, then top with beer. Garnish with a lime wedge.
Recipe tips and variations
- Yield: This recipe makes a batch of 4 Micheladas.
- Glassware: Micheladas are traditionally made in a tall glass such as a highball or pint glass. Glass mason jars or mugs are common, too.
- Bloody Mary mix: For a Michelada shortcut, substitute Bloody Mary mix for the Clamato and spices. The flavors won’t be as authentic or complex, but it will still be a delicious drink.
- Caesar cocktail : To make this Canadian concoction, rim the glass with celery salt, substitute vodka for the beer, and garnish with a celery stick and a wedge of lime.
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Michelada
Ingredients
- 10 ounces Clamato (see note 1)
- 4 tablespoons fresh lime juice from about 2 ½ limes (¼ cup)
- 2 tablespoons Worcestershire sauce (1 ounce)
- 2 tablespoons A1 Original Steak Sauce (1 ounce)
- 1 teaspoon fresh lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon Tabasco sauce
- 1 teaspoon garlic powder
- 2 teaspoons freshly ground black pepper
- ½ teaspoon chili powder
- 1 teaspoon Old Bay seasoning
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- Tajin seasoning for rimming the glass (see note 2)
- 4 Lime wedges for garnish
- 24 ounces light Mexican beer such as Corona or Modelo, for topping (see note 3)
Instructions
- In a glass pitcher, add Clamato, lime juice, Worcestershire, A1, lemon juice, white vinegar, Tabasco, garlic powder, black pepper, chili powder, Old Bay, sugar, and salt.
- Stir to combine, about 30 seconds, and chill in the refrigerator for at least 30 minutes (this is a good time to chill your glassware, too).
- In a shallow dish as wide as your serving glass, add Tajin seasoning to 1/4-inch deep. Run a lime wedge around the top of each glass, then dip the top of the glass upside-down into the Tajin and turn to coat.
- Fill the glasses with ice. Add ½ cup Michelada mixture, then top with beer. Garnish with a lime wedge.
Notes
- Clamato: This tomato-clam just is seriously savory and packed with flavor for a Michelada. Or substitute regular tomato juice or V8.
- Tajin seasoning: This chili, lime, and salt blend is a bright and spicy and great on the rim of your Michelada glass (rub the rim with lime to make the seasoning stick). Or, substitute Margarita salt (or any coarse salt) or chili powder.
- Mexican beer: Corona, Modelo, and Tecate are all great options (or substitute the light beer of your choice).
- Yield: This recipe makes a batch of 4 Micheladas.
- Glassware: Micheladas are traditionally made in a tall glass such as a highball or pint glass. Glass mason jars or mugs are common, too.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
