Traditional Michelada Recipe
Today we unveil the secrets of Mexico’s favorite beer-based indulgence, the traditional Michelada, for you to recreate its authentic, zesty kick at home.
Table of Contents
Ever heard of a Michelada? If yes, then you know it’s like the spicy Latino sibling of the Bloody Mary. If you ever find yourself chilling under the Mexican sun—this should be your go-to drink. It’s got all the fabulous fizz of a solid Mexican beer, a zesty spice and citrus mix, and it’s just pure, refreshing goodness.
The Michelada’s got some classy cousins. Think the smooth British Shandy or the hearty German Radler. But what sets it apart? It’s all about the spice. A classic Michelada recipe keeps up the beer cocktail spirit (pun intended) but takes your taste buds on a wild ride of heat, sour, and just a little bit of umami. Brace yourself, because we’re about to make your home bar feel like a cozy cantina in Mexico with this irresistible classic.
INGREDIENTS
If the ingredients look familiar, it’s because many of them also feature in Caesars and Bloody Maries.
- 1 lime, cut into wedges
- 1 tbsp kosher salt
- 2 tsp hot sauce (or to taste)
- 1 tsp soy sauce
- 2 tsp Worcestershire sauce
- 12 oz. cold Mexican lager (like Modelo)
- ice
- 1/2 cup cold Clamato or tomato juice (optional)
equipment needed
- pint glass
- small plate
- kitchen knife
- citrus squeezer (optional)
- jigger or measuring tool
- long spoon or a stirrer
INSTRUCTIONS
Rim
Rub a lime wedge around the rim of a pint glass. Spread salt on a plate and dip the rim in the salt to coat.
Juice
Squeeze the juice from the remaining lime wedges into the glass, then drop in the wedges.
Add
Add the hot sauce, Worcestershire sauce, and soy sauce. Pour in the cold beer. If you like, you can also add the Clamato/tomato juice.
Stir
Gently stir the ingredients to mix, fill the glass with ice.
Enjoy!
How to Make a Healthy/Low-Calorie Michelada
- Use a light beer.
- Go easy on the salt rim or choose a low-sodium alternative.
- Try to use freshly pressed tomato juice or pick a low-sodium Clamato/tomato juice if fresh juice isn’t available, .
- Watch those portions.
- For a non-alcoholic spin, swap the lager for a non-alcoholic beer or even a sparkling water.
Tips & Tricks to Making a Perfect Michelada Recipe
- Go for a good-quality Mexican lager such as Modelo, and always fresh lime juice.
- Experiment with different brands and levels of hot sauce to find one(s) that suit you.
- Apply the salt lightly and evenly to prevent an overpowering saltiness.
- Use plenty of ice in the glass once your drink is mixed and ready.
- Chill your beer and tomato juice prior to serving.
- The Michelada is best when stirred gently. You don’t want to disrupt the beer’s carbonation!
FAQs
how many calories are in a michelada?
This classic cocktail has 150-200 calories. The count could shift a bit depending on your choice of beer or whether or not you splash in some tomato or clamato juice.
how should a michelada be consumed?
Micheladas are intended to be cold, so load up on the ice. Take it slow, savor each sip of spices, citrus, and beer. It’s a laid-back kind of cocktail, perfect for a lazy lunch, a chilled-out afternoon, or bronzing in the summer sun.
can i switch up the type of beer used?
Tradition dictates a Mexican lager like Modelo for your Michelada, but you can also use light beers, pilsners, or American lagers. Just don’t go cheap, and make sure it’s ice cold.
is the tomato/clamato juice necessary?
That’s up to you. Some people love it for lending a Bloody Mary-esque twist; others think it’s a blasphemous add-on that steals the limelight from beer and spices. Go with your own tastes.
any variations of the michelada you recommend?
Sure. Make a simpler version called a Chelada, which leaves out the hot sauce and tomato juice. Or you could go in the other direction and make a Cubana Michelada by adding a shot of tequila or pickled jalapenos.
how to prep and store micheladas
You can make some parts of your Michelada in advance. Mix up the lime juice, hot sauce, soy sauce, and Worcestershire sauce ahead of time and then pop it into the fridge. The beer and ice, though, should be introduced at the last minute.
Micheladas don’t age well—the ice will melt and water it down, and the beer will go flat—so it’s best to finish these off sooner than later.
Michelada Cocktail
We unveil the secrets of Mexico’s favorite beer-based libation, the traditional Michelada, for you to recreate its authentic, zesty kick at home.
Servings 1
Calories 201kcal
Ingredients
- 1 lime cut into wedges
- 1 tbsp kosher salt
- 2 tsp hot sauce or to taste
- 1 tsp soy sauce
- 2 tsp Worcestershire sauce
- 12 ounces cold Mexican lager like Modelo
- Ice
- 1/2 cup cold clamato or tomato juice optional
Instructions
- Rub a lime wedge around the rim of a pint glass. Spread salt on a plate and dip the rim in the salt to coat.
- Squeeze the juice from the remaining lime wedges into the glass, then drop in the wedges.
- Add the hot sauce, Worcestershire sauce, and soy sauce. Pour in the cold beer. If you like, you can also add the tomato juice/clam juice.
- Gently stir the ingredients to mix, fill the glass with ice, and serve immediately.
Notes
- Go for a good-quality Mexican lager such as Modelo, and always fresh lime juice.
- Experiment with different brands and levels of hot sauce to find one(s) that suit you.
- Apply the salt lightly and evenly to prevent an overpowering saltiness.
Nutrition
Calories: 201kcal | Carbohydrates: 27g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 7706mg | Potassium: 560mg | Fiber: 2g | Sugar: 7g | Vitamin A: 603IU | Vitamin C: 49mg | Calcium: 67mg | Iron: 2mg
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