Michelada Recipe

Master this homemade Michelada with the perfect balance of savory, spicy, and tangy flavors. Learn how to make the best Mexican beer cocktail with the right rim seasoning, umami-rich sauces, and fresh lime juice. This easy craft cocktail is ideal for brunch or hot summer days!

Difficulty:

Beginner

Prep Time:

5 mins

Cook Time:

Serves:

1 cocktail

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">Salt and tajin seasoning mix for rimming</li><li class="ingredients-single-item">Ice cubes</li><li class="ingredients-single-item">30ml fresh lime juice</li><li class="ingredients-single-item">10ml Worcestershire sauce</li><li class="ingredients-single-item">5ml soy sauce (or Maggi seasoning)</li><li class="ingredients-single-item">4-8 dashes hot sauce (Tabasco or Valentina)</li><li class="ingredients-single-item">Pinch of black pepper</li><li class="ingredients-single-item">330ml cold Mexican lager beer (Modelo Especial, Corona, or Tecate)</li><li class="ingredients-single-item">Lime wedge for garnish</li><li class="ingredients-single-item">Celery stalk for garnish (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Pint glass or beer mug</li><li class="equipment-single-item">Small plate for rimming salt</li><li class="equipment-single-item">Jigger for measuring</li><li class="equipment-single-item">Bar spoon</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Mix equal parts salt and tajin seasoning on a small plate. Run a lime wedge around the rim of your pint glass, then dip it into the salt mixture to create an even rim. The moisture from the lime will help the seasoning adhere perfectly to create that signature savory-spicy edge.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Fill your rimmed glass about halfway with ice cubes. Larger ice is preferable as it will melt more slowly, preventing your Michelada from becoming too diluted.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the fresh lime juice over the ice. Fresh lime juice is essential here—bottled juice won't provide the same bright acidity that balances the savory elements in the cocktail.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the Worcestershire sauce and soy sauce (or Maggi seasoning if available). These ingredients provide the umami backbone of the drink, creating depth and complexity where beer alone would be one-dimensional.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add your hot sauce to taste—start with 4 dashes for mild heat or 8+ for a spicier version. Different hot sauces will create slightly different flavor profiles: Tabasco provides vinegary heat while Valentina offers a thicker, more chile-forward flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add a pinch of freshly ground black pepper and stir gently with your bar spoon to combine all the ingredients. You want to mix the base thoroughly before adding beer to ensure even distribution of flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Slowly pour in the cold Mexican lager at a slight angle to minimize foaming. The beer should be very cold to maintain the refreshing quality of the cocktail. As you pour, you'll see the mixture take on its characteristic red-amber color.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Give the drink a gentle stir—just enough to integrate the beer with the other ingredients without releasing too much carbonation. You should see the various ingredients creating a gradient effect in the glass.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Garnish with a fresh lime wedge on the rim and add a celery stalk if desired. The garnish not only adds visual appeal but also provides an additional element of flavor as you sip.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately while cold and effervescent. The Michelada is best enjoyed fresh when the carbonation from the beer is still lively and before the ice has a chance to dilute the flavors too much.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Michelada Recipe?

A Michelada combines fresh lime juice, Worcestershire sauce, soy sauce (or Maggi), hot sauce, black pepper, and Mexican lager beer. It's typically served in a salt and tajin-rimmed glass with ice and garnished with a lime wedge and optional celery stalk.

How to make Michelada Recipe at home?

Learn how to make Michelada Recipe by first rimming a glass with salt and tajin, then adding ice, lime juice, Worcestershire sauce, soy sauce, hot sauce, and black pepper. Stir these ingredients gently before topping with cold Mexican lager. The key to perfection lies in balancing the savory, spicy, and tangy elements while maintaining the beer's refreshing qualities.

Which Mexican beer works best for an authentic Michelada?

Traditional Micheladas use light Mexican lagers like Modelo Especial, Corona, or Tecate. These beers provide the perfect clean, crisp base that complements rather than competes with the cocktail's complex flavours. Avoid heavy or hoppy craft beers that would overwhelm the delicate balance of spicy and savory notes.

Can I adjust the spice level of my beer cocktail?

Absolutely! The beauty of this savory beer drink lies in its customisability. For a milder version, use fewer dashes of hot sauce or choose a milder variety. For heat lovers, increase the hot sauce or add fresh jalapeño slices. You can also adjust the proportion of Worcestershire sauce to control the overall intensity.

What's the difference between a Michelada and a Chelada?

A Chelada is simpler, typically consisting of just beer, lime juice, and a salt rim. A Michelada builds on this foundation by adding Worcestershire sauce, hot sauce, and often soy sauce or Maggi, creating a more complex, savory profile with umami depth and spicy notes not present in the basic Chelada.

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