Michelada Recipe - Spicy Mexican Beer and Tomato Juice Cocktail

Michelada Recipe - Beer and Tomato Juice Cocktail

5 from 24 votes

Michelada Recipe - Spicy Mexican Beer and Tomato Juice Cocktail

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!

Prep Time5

Cook Time5

Total Time10

Course: Drinks

Cuisine: Mexican

Keyword: beer, Clamato, cocktail, spicy

Servings: cocktails

Calories: 125kcal

Author: Mike Hultquist

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

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. Also, you can make a Michelada with tomato juice or Clamato juice.

Heat Factor: Medium. Classic Michelads are a quite a bit spicy. You can tone them down by using less hot sauce. Bring up the zest and heat factor with extra hot sauce, a hotter hot sauce, or swirl in some spicy chili powder, like cayenne. Extra spicy for me, please!

Nutrition