How to Make a Michelada

Last Updated: June 1, 2021 Tested

A Michelada is a popular Mexican cocktail or cerveza preparada (prepared beer) that became popular in Mexico in the 40s when people started mixing beer with hot sauce or salsa. It's now starting to catch on in other parts of the world and can be compared to a Bloody Mary. In order to be considered a true Michelada, it must include lime, salt, and Worcestershire, Maggi or soy sauce. A classic Michelada's flavor reflects the true origins of its name, mi chela helada, or "my cold, light beer."

Ingredients

Tomato Michelada

1 lime, juiced
1 12 oz. can or bottle of Mexican beer (Corona or other light beer)
1/2 tsp. (dash) hot sauce of choice, e.g. Tabasco® (optional)
1/2 tsp. (dash) Worcestershire, Maggi or soy sauce
3 oz of Clamato
Salt for rimming (any coarse salt will do)
Cubed ice

Dark Michelada

12 oz dark Mexican beer
Juice of 1 lime
2 dashes Worcestershire sauce
1 dash soy sauce
1 dash Tabasco® sauce
1 pinch black peppers
Salt

Method 1

Method 1 of 2:

Tomato Michelada

1
Cut one lime in half. Use a clean knife and cutting board.
2
Use one half of the lime to juice the rim. Make sure the glass is cold beforehand, so the salt sticks to it.

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3
Place the rim of the glass in your salt tray. Gently, but firmly, press the rim into the salt, turning the glass so the salt builds up on the rim. Try to do this as evenly as possible for presentation's sake.
- If you don't have a salt try, grab a small plate. You don't have to throw out the salt if you're concerned about waste.
4
Fill the empty salted glass with ice. Though the glass is cold and the beer can be drank without ice, it adds life to your drink and makes the taste crisper and cleaner.
5
Put each half of the lime into the hand-juicer and squeeze so that the juice is over the ice. If you don't have a hand-juicer, go mano-a-mano with the limes and squeeze as much juice as you can over the ice, watching for seeds that pop out.
6
Add Clamato and sauces to taste. Don't go overboard -- these additions are pretty powerful. If you have a more delicate palate, you'll want to go light on the Tabasco sauce -- even a couple of drops can be quite the kicker.
7
Pour the beer into the glass, over the ice, lime juice, and sauces. Any of the better Mexican varieties are the best for this cocktail. Traditionally, with this version, you'll want a light beer, like Corona.
8
Stir well with a long spoon. Or you'll get one mouthful of beer and one mouthful of Tabasco and lime -- not a pretty sight!

Method 2

Method 2 of 2:

Dark Michelada

1
Cut a lime into quarters. Use one quarter to line the rim of your glass so the salt will adhere in the next step. Keep the rest of the lime for the juice and as a garnish for when you're finished.
2
Line the rim of your glass with salt. Grab a salt tray or small dish and turn the glass upside down. Turn it slowly, carefully lining all sides with an even amount of salt.
- If you notice there's a section that isn't sticking, add more lime juice. You may want to grab a napkin and start over if this is the case (and you're concerned with taste and looks).
3
Grab a bowl. Whisk together a splash of Tabasco, two splashes of Worcestershire sauce, one splash of soy sauce, the juice from the lime, and a pinch of black pepper.
- Add the beer to the bowl. Pour slowly -- this allows the mixture to incorporate throughout and makes the beer foam more than usual (a good thing!). Whisk together lightly.
4
Pour the mixture into the rimmed glass. Be careful of the salt! Add a lime wedge for garnish and enjoy.
5
Finished.

Warnings

Drink responsibly.

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Regular Worcestershire sauce is not suitable for vegetarians, as it contains anchovies. Natural foods stores carry vegetarian Worcestershire, or just substitute soy sauce.

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Clamato is not suitable for vegetarians either. It contains clam juice.

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