Michelada • Mexican Beer Cocktail
This Michelada beer cocktail is a refreshing change! Super easy to make, it’s a nice option between a Bloody Caesar or just regular beer.
Ingredients
- 1 lime wedge, for glass rims plus more for garnish
- 1/2 tbsp. Tajín® (substitute chili lime spice blend)
- 1/8 tsp. ground Himalayan pink salt, plus small pinches for drinks
- 4 to 6 large ice cubes optional
- 1 cup clamato juice
- 1 tbsp. freshly squeezed lime juice tips & tricks
- 1 1/2 tsp. Worcestershire sauce, or to taste
- 1 1/2 tsp. Cholula or Valentina, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 bottles (355 ml each) cold Mexican beers of your choice such as Corona, Pacífico, Modelo, Sol, etc.
- garnishes of your choice (cocktail onions, celery sticks, cherry tomatoes, stuffed olives, gherkins, sausage, poached shrimp, hot peppers, etc.)
Directions
- Place large glasses or mugs in the freezer and chill for 20 minutes.
- Run a lime wedge around the rims and set aside.
- In a small, shallow bowl, add Tajin® and 1/8 tsp. salt; mix well. Dip prepared glasses into the mixture so the rims are well coated.
- Add 2 to 3 ice cubes per glass and set aside.
- In a cocktail mixing glass or Boston shaker, add clamato juice, lime juice, Worcestershire sauce and hot sauce; shake it well. Taste and adjust seasoning if needed; add freshly ground black pepper.
- Evenly divide the clamato mixture between the two prepared glasses and add a tiny pinch of salt per drink.
- Top each glass with cold beer and garnish to your liking.