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(3 ratings)
Recipe by
Vickie Parks
Renton, WA

The Michelada is said to be the one of the most popular beer-based Mexican cocktails. It’s based on the classic Chelada but with more of a spicy kick. Some compare it to the Bloody Mary, but the Michelada has its own unique flavor profile that makes it quite different than a Bloody Mary. It's usually served with lots of ice so it remains chilled, to offer a bit of cool contrast against the zesty "kick" for which this classic beer cocktail is so well known. For a spruced up version, try adding a pinch of celery salt, cayenne pepper or smoky paprika, or even a splash or two of Clamato juice!

(3 ratings)
yield 1 serving(s)
prep time 2 Min
method No-Cook or Other

Ingredients For michelada

  • 1 oz
    lime juice
  • 3 dash
    tabasco (or any hot sauce)
  • 3 dash
    low-sodium soy sauce
  • 2 dash
    worcestershire sauce
  • 1 or 2 pt
  • 1 pinch
    black pepper
  • 12 oz
    mexican beer (i use corona)
  • 1
    lime slice or lime wedge, for garnish (optional)
  • ice cubes

How To Make michelada

  • 1
    Chill a pint glass in the freezer for about 10 to 15 minutes.
  • 2
    Fill the pint glass halfway with ice.
  • 3
    Add lime juice, hot sauce, soy sauce, Worcestershire sauce, salt and black pepper to the glass, and stir until well blended. Slowly top it off with the beer. (Pouring the beer gradually and slowly helps to reduce the foam that often forms once the beer mixes with the salt.)
  • 4
    Garnish with a slice of lime, and serve immediately.