Hey there, Austin Carter here from Beyond the Bayou Blog. Today, I’m excited to share my take on the classic Michelada. This zesty beer cocktail has become a staple in my home, especially during those scorching Louisiana summers.
I first stumbled upon Micheladas during a trip to Mexico a few years back. I was feeling a bit under the weather from the heat, and a local recommended I try one to perk up. Let me tell you, that first sip was a game-changer! The combination of cold beer, lime juice, and spices with Mexican Shredded Chicken hit the spot like nothing else.
When I got back home, I was determined to recreate that refreshing taste. After some trial and error (and a few interesting flavor combinations), I finally nailed down this recipe. It’s become my go-to drink for backyard barbecues and lazy Sunday afternoons. So grab a cold beer, and let’s mix up a Michelada that’ll transport you straight to a Mexican beachside bar!
What Is Michelada?
A Michelada is a popular Mexican beer cocktail made with tomato juice, beer, spices, and hot sauce.
It’s a refreshing drink often compared to a Bloody Mary because both are served at brunch, claimed to cure hangovers and have a tomato flavor.
However, the Michelada is mixed with Mexican beer instead of vodka.
Michelada Recipe
Equipment
- Wide, shallow dish
- Lime squeezer (optional)
- Two glasses
Ingredients
FOR THE MICHELADAS
- 12 ounces light Mexican beer Corona is good
- 12 ounces Clamato juice
- 1/4 cup freshly squeezed lime juice rinds reserved
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy 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 salt and Tajin seasoning or chili powder in a wide, shallow dish.
- Rub the rims of two glasses with lime wedges (or reserved lime rinds) and dip them into the spicy salt mixture.
- Fill the glasses with ice and set aside.
- Divide Worcestershire sauce, soy sauce, hot sauce, lime juice, beer, and Clamato juice into each glass.
- Mix well.
- Garnish with a lime wedge.
Nutrition
Tips that Might Help You!
- Chill Your Ingredients: For the best flavor and refreshment, make sure your beer, Clamato juice, and lime juice are thoroughly chilled before mixing.
- Customize Your Heat: Adjust the amount of hot sauce based on your spice preference. If you like it really spicy, consider adding a pinch of cayenne pepper or a few slices of fresh jalapeño.
- Experiment with Beers: While light Mexican beers like Corona, Sol, Tecate, or Modelo are traditional, don’t be afraid to try different types of beer to find your perfect Michelada. Even a craft lager or a pale ale can add a unique twist.
- Balance the Flavors: Taste as you go. If you find the mix too acidic, add a splash of orange juice or a bit more Clamato to mellow it out.
- Use Fresh Lime Juice: Freshly squeezed lime juice makes a big difference in flavor. Avoid bottled lime juice if possible.
- Rim Variations: Besides chili powder or Tajin, try rimming your glass with smoked paprika, celery salt, or even a bit of sugar for a different flavor experience.
- Garnish Creatively: Garnish your Michelada with more than just a lime wedge. Consider adding a celery stalk, cucumber spear, or shrimp for an extra touch.
- Layer Your Ingredients: For a visually appealing presentation, pour the Clamato juice first, then add the beer slowly. This layering effect can create a beautiful gradient in the glass.
- Serve in a Chilled Glass: Pre-chill your glasses in the freezer for a few minutes before rimming and filling them. This keeps your Michelada colder for longer.
- Batch Preparation: If you’re serving a crowd, prepare a large pitcher of the Michelada mix (minus the beer) ahead of time. When ready to serve, just pour the mix over ice and top with beer.
What to Serve with Michelada?
