I like mine spicy, and this Michelada is one of my favorite Mexican Cocktail Recipes because it hides a little secret that keeps friends asking for the recipe.

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I’m obsessed with this Michelada because it walks that line between salty, tangy, and flat out electric, it’s not just another beer drink. Using Clamato juice and a cold Mexican lager beer gives a bright, savory base that makes you reach for another sip, and it flirts with spicy without begging for mercy.

Sometimes i call my creation Clamato Beer and other times i mess around like there’s a secret Michelada Sauce hiding in plain sight that’ll flip the whole thing. If you like bold flavors this one will make you curious and maybe a little reckless.

Ingredients

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Mexican lager beer: Light, bubbly base, adds alcohol and carbs, slightly bitter, not very nutritious
Clamato juice: Tomato and clam mix, savory, some vitamin C, low fiber, kinda salty
Lime juice: Bright citrus punch, lots of vitamin C, makes the drink sour and fresh
Worcestershire sauce: Deep umami kick, tiny calories, pretty salty, helps round savory flavors
Hot sauce: Chili heat that wakes flavors, almost no calories, can get real spicy
Tajin or chili-lime rim: Salty, tangy chili powder, adds zing and crunchy rim texture
Maggi or soy sauce: Intense savory, very salty, use sparingly to boost complexity
Celery salt: Subtle vegetal-salty note, classic background seasoning that ties it together

Ingredient Quantities

12 fl oz (355 ml) Mexican lager beer, chilled (Corona, Modelo, Pacifico)

4 to 6 fl oz (120 to 180 ml) Clamato juice or tomato-clam cocktail

Juice of 1 large lime (about 1 to 1.5 fl oz / 30 to 45 ml), plus lime wedges for garnish

1 teaspoon Worcestershire sauce

3 to 6 dashes hot sauce (Valentina or Tabasco), more if you like it spicy

1/4 teaspoon Maggi seasoning or soy sauce (optional but traditional)

1 tablespoon Tajin or chili-lime seasoning for rimming the glass, or coarse salt mixed with chili powder

Pinch kosher salt and pinch freshly ground black pepper

Pinch celery salt (optional)

Ice cubes, as needed

Optional garnishes: cucumber spear, pickled jalapeño, cooked shrimp, or extra lime wedges

How to Make this

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1. Chill a pint glass for a few minutes in the fridge or freezer, then run a lime wedge around the rim and dip it into about 1 tablespoon Tajin or coarse salt mixed with chili powder to coat the rim.

2. Fill the chilled, rimmed glass about 3/4 full with ice cubes.

3. In a measuring cup or small pitcher combine 4 to 6 fl oz (120 to 180 ml) Clamato, the juice of 1 large lime (about 1 to
1.5 fl oz / 30 to 45 ml), 1 teaspoon Worcestershire sauce, 1/4 teaspoon Maggi seasoning or soy sauce if using, and 3 to 6 dashes hot sauce. Add a pinch kosher salt, a pinch freshly ground black pepper, and a pinch celery salt if you like.

4. Taste the mix quickly and adjust: more Clamato for milder flavor, more hot sauce if you like it spicy, or a touch more lime if it needs brightness.

5. Pour the seasoned Clamato mixture over the ice in your glass.

6. Slowly add the 12 fl oz (355 ml) chilled Mexican lager, pouring down the side of the glass or over the back of a spoon to keep foam under control. Do it gently so you don’t lose all the carbonation.

7. Give the drink one gentle stir to combine, don’t over stir or it’ll go flat.

8. Garnish with a lime wedge and any fun extras you like; cucumber spear, pickled jalapeño, or a cooked shrimp all work great. Add an extra dash of hot sauce if you want more heat.

9. Serve immediately, and if you’re prepping more than one, mix the Clamato base ahead but add beer only when ready to serve so each Michelada stays fizzy.

Equipment Needed

1. Pint glass, chilled in the fridge or freezer
2. Small shallow plate or saucer for the Tajin or salt rim
3. Measuring cup or small pitcher with ml markings (for Clamato and lime juice)
4. Citrus reamer or handheld lime squeezer
5. Measuring spoons (teaspoon) for Worcestershire, Maggi and hot sauce dashes
6. Long-handled bar spoon or regular spoon for gentle stirring and pouring over the back of it
7. Bottle opener or can opener for the beer
8. Small cutting board and paring knife for lime wedges and garnishes
9. Cocktail picks or skewers for shrimp, pickled jalapeño or cucumber spears

FAQ

Q: What if I don't have Clamato, can I use plain tomato juice? A: Yes, you can, but Clamato has a savory clam flavor and spices so add a little extra Worcestershire or a splash of clam juice if you have it, and taste for salt; otherwise plain tomato juice works fine.

Q: Can I make this non alcoholic? A: Absolutely, use a good non alcoholic lager or sparkling water with a splash of beer flavored non alcoholic drink, keep the same seasonings and lime, it's close enough and still refreshing.

Q: How spicy will it be and how do I control the heat? A: Pretty adjustable, start with 3 dashes of hot sauce, taste, then add more; you can also cut heat with extra lime or a tiny pinch of sugar if it gets too hot.

Q: Can I mix a pitcher for a party ahead of time? A: Mix the tomato/Clamato, lime, Worcestershire, Maggi and spices ahead and chill, but add the beer only right before serving so you dont lose the fizz.

Q: What's the best way to rim the glass? A: Rub a lime wedge around the rim then dip in Tajin or a salt plus chili powder mix, press gently so it sticks, then add ice and pour the drink.

Q: How long will leftovers keep? A: If beer is already mixed in, drink it right away it's best fresh; if you only mixed the Clamato base without beer, store in the fridge up to 48 hours and stir or shake before using.

Michelada Recipe Substitutions and Variations

Clamato juice: use plain tomato juice with a splash of clam juice or a teaspoon of fish sauce for that briny note. V8 or Bloody Mary mix works too.
Mexican lager beer: swap for a cold light pilsner or blonde ale, or use a nonalcoholic lager if you want no booze.
Worcestershire or Maggi: replace with soy sauce plus a squeeze of lime, or a few drops of fish sauce. Anchovy paste diluted with water also gives the same umami.
Tajin for rimming: mix coarse salt with chili powder and lime zest, or use smoked paprika plus salt for a smoky twist.

Pro Tips

– Chill everything you can. Cold beer plus a cold glass keeps the drink crisp and stops the foam from getting out of hand, so stick the glass in the freezer for a few minutes and keep your Clamato cold too.
– Taste, taste, taste. Mix the tomato base first and try it, then tweak with lime, hot sauce or Worcestershire until it sings for you. Don’t be shy, small changes make a big difference.
– Pour the beer gently down the side of the glass or over the back of a spoon so it stays fizzy. If it foams too much, wait a few seconds and pour the rest more slowly, youll keep more bubbles that way.
– If you’re making more than one, premix the Clamato seasoning ahead but add the beer only when ready to serve. Keeps things bright and carbonated, and you can quickly tweak each glass for different spice levels.

Michelada Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I like mine spicy, and this Michelada is one of my favorite Mexican Cocktail Recipes because it hides a little secret that keeps friends asking for the recipe.

Servings

servings

Calories

180

kcal

Equipment: 1. Pint glass, chilled in the fridge or freezer
2. Small shallow plate or saucer for the Tajin or salt rim
3. Measuring cup or small pitcher with ml markings (for Clamato and lime juice)
4. Citrus reamer or handheld lime squeezer
5. Measuring spoons (teaspoon) for Worcestershire, Maggi and hot sauce dashes
6. Long-handled bar spoon or regular spoon for gentle stirring and pouring over the back of it
7. Bottle opener or can opener for the beer
8. Small cutting board and paring knife for lime wedges and garnishes
9. Cocktail picks or skewers for shrimp, pickled jalapeño or cucumber spears

Ingredients

12 fl oz (355 ml) Mexican lager beer, chilled (Corona, Modelo, Pacifico)
4 to 6 fl oz (120 to 180 ml) Clamato juice or tomato-clam cocktail
Juice of 1 large lime (about 1 to 1.5 fl oz / 30 to 45 ml), plus lime wedges for garnish
1 teaspoon Worcestershire sauce
3 to 6 dashes hot sauce (Valentina or Tabasco), more if you like it spicy
1/4 teaspoon Maggi seasoning or soy sauce (optional but traditional)
1 tablespoon Tajin or chili-lime seasoning for rimming the glass, or coarse salt mixed with chili powder
Pinch kosher salt and pinch freshly ground black pepper
Pinch celery salt (optional)
Ice cubes, as needed
Optional garnishes: cucumber spear, pickled jalapeño, cooked shrimp, or extra lime wedges

Directions

Chill a pint glass for a few minutes in the fridge or freezer, then run a lime wedge around the rim and dip it into about 1 tablespoon Tajin or coarse salt mixed with chili powder to coat the rim.
Fill the chilled, rimmed glass about 3/4 full with ice cubes.
In a measuring cup or small pitcher combine 4 to 6 fl oz (120 to 180 ml) Clamato, the juice of 1 large lime (about 1 to
5 fl oz / 30 to 45 ml), 1 teaspoon Worcestershire sauce, 1/4 teaspoon Maggi seasoning or soy sauce if using, and 3 to 6 dashes hot sauce. Add a pinch kosher salt, a pinch freshly ground black pepper, and a pinch celery salt if you like.
Taste the mix quickly and adjust: more Clamato for milder flavor, more hot sauce if you like it spicy, or a touch more lime if it needs brightness.
Pour the seasoned Clamato mixture over the ice in your glass.
Slowly add the 12 fl oz (355 ml) chilled Mexican lager, pouring down the side of the glass or over the back of a spoon to keep foam under control. Do it gently so you don't lose all the carbonation.
Give the drink one gentle stir to combine, don't over stir or it'll go flat.
Garnish with a lime wedge and any fun extras you like; cucumber spear, pickled jalapeño, or a cooked shrimp all work great. Add an extra dash of hot sauce if you want more heat.
Serve immediately, and if you're prepping more than one, mix the Clamato base ahead but add beer only when ready to serve so each Michelada stays fizzy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.