There are so many variations on the michelada that it’s hard to write a recipe. I’m certainly not inventing a new one to toss into the fray. So here I start with the stripped-down original (some folks now call this a chelada) that combines beer with lime juice and serves it over ice in a salt-rimmed glass. Then I sketch out the common list of savory and spicy condiments that are added to transform that simple original into an unforgettable beer cocktail. Of late, michelada lovers have been adding 2 or 3 tablespoons of Clamato (or just tomato) juice, taking the drink in a fun, different direction. Feel free to follow their lead.
NOTE: This is an updated version of the recipe we featured in Mexico: One Plate at a Time.
INGREDIENTS
- A lime and a small plateful of coarse (Kosher) salt or Tajin
- 1/4 cup fresh lime juice
- 1 12-ounce (such as Bohemia for lighter beer lovers, Dos Equis or Negra Modelo for darker beer lovers)
- To your own liking, add one or more of the following:
- Hot sauce (usually about 1/2 teaspoon) such as Tabasco, Tamazula or Valentina
- Worcestershire sauce (usually about 1/2 teaspoon)
- Jugo Maggi (usually about 1/8 teaspoon)
INSTRUCTIONS
Cut the lime in half. Rub one half over the rim of a large (16 ounce) beer mug to moisten it. Invert the mug and dip lightly in the salt or Tajin. Fill the mug half full with ice, then add the lime juice and beer. If you want, add hot sauce, Worcestershire and/or Jugo Maggi. Stir just enough to combine everything, then enjoy.
