Try this refreshing Michelada recipe, a classic Mexican cocktail made with beer, Clamato juice, lime juice, Worcestershire sauce, soy sauce, hot sauce and more. I like mine spicy!
Spice up your drinks Mexican style with this traditional Mexican drink. It's called a Michelada. I compare it to the popular Bloody Mary, but made with more traditional Mexican ingredients.
There are numerous variations and can be made with or without tomato juice, depending on your preferences.
It is super refreshing anytime of the year, whether you're in the sun on a hot day along the water, or chilling in the cool mountains. If you love a good bloody mary, you'll love this michelada drink.
I love that is is nice and spicy! Homemade is always best, so I'm going to show how you can make your own micheladas at home, my way.
Let's talk about how to make classic Micheladas, shall we?
Michelada Ingredients
Michelada Beer. What's the best beer for a Michelada? Use your favorite light Mexican beer to make the best michelada. I have enjoyed micheladas with different beers, including Corona, Sol, Tecate and Modelo.
Any lighter Mexican beer will do. I love a good Corona or Sol Michelada.
You CAN make it with an American or other light beer, but it just won't be the same.
Clamato Juice or Tomato Juice? I'm using Clamato juice for additional flavor, and it is pretty commonly used in making Mexican micheladas.
However, tomato juice works great and it just as often used. If you do so, add in a bit of clam juice if you enjoy the flavor. You can add in extra seasonings if you'd like, as you would with a classic bloody mary cocktail.
Lime Juice. Fresh lime juice is best for a great tasting michelada. You can use lime juice out of a can or bottle, and it will work just fine, but fresh is ideal.
Worcestershire Sauce. Worcestershire sauce has an inherent sweetness and adds depth of flavor to cocktails and uncooked sauces. It is so good! You can also use teriyaki sauce.
Soy Sauce. Soy sauce adds that umami flavor as well as a touch of saltiness. You can also use maggi sauce.
Hot Sauce. Hot sauce is a must! Most recipes will call for Tabasco sauce, which is more traditional.
However, you can use any of your favorite hot sauce brands. A Louisiana style hot sauce is perfect here. I am using my own homemade tabasco hot sauce.
So good!
Add in as much or as little as you like to your own preferred spice level. I love it spicy!
For the Rim. Use lime wedges or the reserved rinds from squeeze the lime juice to moisten the rims of your beer glasses. It will help the salt stick to the rims.
You can simply dip the wet rims into salt, or use a mixture of either salt and spicy chili powder or salt and Tajin seasoning for an extra blast of lime flavor.
The Garnish. I like to keep it simple and serve my micheladas with lime wedges. However, feel free to garnish up your cocktails like you would a bloody mary, with foods like shrimp or spicy chili peppers.
How to Make a Michelada - the Recipe Method
FOR THE RIM
Place enough salt and Tajin seasoning or chili powder in a wide, small plate to cover the bottom. Salt and chili powder is a nice combination.
Rub the rims of two glasses with the lime wedges (or use the reserved lime rinds) to moisten them up. This will help the salt mixture stick to the rims of the beer glasses.
Next, dip them into the spicy sea salt mixture. Make sure the spicy salt mixture generously coats the rims.
FOR THE MICHELADAS
Fill the glasses with ice and set aside.
Divide evenly between two beer glasses...
Worcestershire sauce and soy sauce. You can add in extra or dial it back. Patty likes hers with extra Worcestershire sauce.
Hot sauce. Add in as much as you'd like! I like mine extra spicy to I give it a few extra shakes.
Lime Juice. I use freshly squeezed limes, but bottled is good if that is all you have. Better than having no michelada!
Mexican beer. Use your favorite light Mexican beer.
Clamato juice or tomato juice. I'm using Clamato juice, but either is good!
Give it all a stir if you wish, or serve it with beer on top. I like mine mixed.
Garnish with a lime wedge.
Boom! That is how you make a classic Clamato michelada. It's hard to go wrong with a good beer and tomato juice cocktail. Beer with tomato juice? Yes! It's one of my favorite combinations. The ultimate spicy Mexican beer cocktail.
Recipe Tips & Notes
- To Mix or Not to Mix. You don't have to mix your Micheladas. You can pour everything but the beer in first, then top with beer and serve them up. Let your guests mix as desired.
- Clamato Juice Alternatives. If you can't find or don't like Clamato juice, you can make a Michelada with tomato juice, or find a good Michelada mix at the store. A spicy bloody mary mix can work as well.
- Mango Michelada. Mango is a popular addition to this cocktail. Muddle some fresh mango into the cocktail, or pour in some mango juice. It adds a wonderful sweetness. Add in a bit of chamoy sauce as well. Yum!
That's it, my friends! I hope you enjoy your micheladas. Such a great cocktail. Spicy cocktails rule!
Try Some of My Other Popular Spicy Cocktail Recipes
- Mangonada
- Mango-Habanero Cocktail
- Blackberry-Habanero Margarita
- Jalapeno Margarita
- Paloma Cocktail
- Mexican Hot Chocolate
- See more Spicy Cocktails and Drink Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Michelada Recipe - Spicy Mexican Beer and Tomato Juice Cocktail
Ingredients
FOR THE MICHELADAS
- 12 ounces light Mexican beer Corona is good, as is Sol, Tecate or Modelo
- 12 ounces Clamato juice (or use tomato juice)
- 1/4 cup freshly squeezed lime juice rinds reserved
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce (or Maggi sauce)
- 2 teaspoons hot sauce
- Ice
FOR THE RIM
- 1 teaspoon chili powder or Tajin seasoning for rimming the glass
- Salt for rimming the glasses
- Lime wedges for garnish if desired
Instructions
- Place enough salt and Tajin seasoning or chili powder in a wide, shallow dish to cover the bottom.
- Rub the rims of two glasses with the lime wedges (or use the reserved lime rinds) and dip them into the spicy salt mixture.
- Fill the glasses with ice and set aside.
- Divide the Worcestershire sauce, soy sauce hot sauce, lime juice, beer and Clamato juice into each glass. Mix well.
- Garnish with a lime wedge.
Notes
Nutrition Information
NOTE: This recipe was updated on 12/30/19 to include new photos and information. It was originally published on 4/27/14.
Miska Knezevic says
Very nice! HAPPY NEW YEAR!
Mike Hultquist says
Happy New Year, Miska!
Mannde Chiasson says
I must say…DAAAANG! I followed the recipe exactly as written and I loved it. I’ve only ever had a michelada that you buy already mixed. They were not good at all. Not just disappointing, but bad. This was balanced and refreshing. I’m going to mix the seasoning in the whole bottle of Clamato juice, so i can cut the time between wanting a drink and drinking the drink. Yum! Thanks again!
Mike Hultquist says
Awesome to hear, Mannde! Very happy you enjoyed it!
Miska Knezevic says
i,ll make this one
Mike Hultquist says
Enjoy!
Kyal Bubenik says
I love micheladas and my recipe is a lot like yours. I do have a couple of add-ons that I'll mention. First off the soy sauce is a good move I just learned that and it's really good. Here are some extra ingredients I throw in sometimes.
Lime pepper
Slap your mama (hot)
Horseradish
Mike Hultquist says
Perfection, Kyal! I love it!
Oren Anderson says
I was introduced to a similar concoction in 1960 in Norfolk Nebraska just before I went into the Air Force. I was 17, big for my age, working as a grunt on a roofing crew. Every day at lunch the crew would have their lunch at a local beer joint ordering a "Tomato Beer" with their sandwich. I was immediately taken with the flavor of this drink with a little salt and hot sauce. The bar tender had no qualms about serving me a beer, his comment at the time "You work like a man you can drink like a man. Well it is now 62 years later and have not had one in years. I am getting ready to make me a "Tomato Beer" after reading about this Mexican version. I hate weak light beers and drink only dark amber or stout beer so I will make mine with Modelo Negra. Hope it will taste as good as your version.
Mike Hultquist says
I hope you enjoy it as much as you did back then, Oren. I greatly appreciate your sharing!
Oren Anderson says
The Modelo Negra gave it a good stout flavor, try it you will like it.
Mike Hultquist says
Will do, Oren! Sounds great!
Greig M says
Exactly the way I make, and like my Chelada's, Mike.
IMO using Tomato juice and/or soy sauce instead of Jugo/Maggi, it is not a Michelada. Either way everyone should use your recipe, make up a batch and enjoy. Cheers.
Mike Hultquist says
Thanks, Greig! I appreciate it!
Sandy Martinez says
Dear Mr. C.P.Madness,
I am inspired by your Michelada recipe. I do not have tomato or clamato but I do have many many jars of last summer's canned tomatoes. I will blend into a juice and use this instead. (Along with last summer's hot chili's!) I also have shrimp in the freezer that I was wondering what to do with. I'll add to tomato juice to give it that "clamato" flavor and garnish with them as well. Yaaaaa!!
Cheers!!
Sandy M.
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks for sharing, Sandy! Sounds wonderful! A great use of the tomatoes. Cheers!
Kevin M says
I grew up in the 'coal region' of Pennsylvania, where beer and tomato juice was common. The ratio of tomato juice was a lot less there. I was excited to try your recipe, and as usual...it did not disappoint! Loved it! Increasing the amount of tomato juice from here on out!
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Kevin! Thanks for sharing!!
William Lieske says
Good recipe. The beer is a surprise. I was in Mexico a while ago and was introduced to the "sangrita". Two shot glass, one with tequila and one with the sangrita mixture.... tomato juice and all of the "secret" ingredients. Quite civilized and tasty.
Michael Hultquist - Chili Pepper Madness says
Thanks, William. Sounds interesting to me!
Brandon says
I have made quick Micheladas with beer, ketchup, hot sauce, lime juice, and a pinch of salt.
Michael Hultquist - Chili Pepper Madness says
Sounds interesting!
Brandon says
Tamarind is a great flavor to add to a Michelada.
Michael Hultquist - Chili Pepper Madness says
Sure thing, go for it. Make it your own, Brandon. =)
Bob Holy says
Try with Spicy Camaronazo - tomato juice with shrimp extract - I call it shrimp poop, for fun.
This is also good for a Bloody Maria with tequila instead of vodka.
Michael Hultquist - Chili Pepper Madness says
Nice! I love it. Thanks, Bob!