At the end of last summer I became completely obsessed with micheladas.
It happened right at the tail end of summer, which felt unexpected since I’m not usually into tomato-based drinks. I admire those extravagant Bloody Marys garnished with bacon, pickles and sliders, but I’ve never loved tomato-forward cocktails. Yet somehow, micheladas won me over.
Part of the appeal is the bright lime, the ice-cold beer and the layered savory-spicy flavors. Add a crunchy snack or some guacamole on the side and it instantly becomes a perfect happy hour or poolside treat.
You might think my sudden love came from trying something new, but honestly it’s the refreshing combination: tart lime, cold beer and that savory tomato base. It just tastes so good.
I almost went the whole season without sharing this favorite drink of mine, and yes—this is late—but there are still warm weekends left for gathering by the pool and enjoying cocktails. Micheladas aren’t strictly a summer drink either; they’re an excellent brunch cocktail any time of year.
Also, can we talk about that sweet-heat Cajun snack mix? Paired with beer, it’s dangerously addictive—the sweet, the savory, the spice and the crunch all work together. It’s one of those guilty-pleasure combos that makes any drink feel like a party.
Here’s exactly how I make my michelada. Ideally it’s enjoyed in the hot sun by a pool on an oversized float, but a shady backyard or brunch table works just as well. I like an almost half-and-half ratio of beer to tomato juice and I use Clamato juice for its distinctive savory-salty flavor.
The proportions I prefer are slightly more beer than Clamato, plenty of freshly squeezed lime, a dash of Maggi seasoning (or soy sauce if you prefer), Worcestershire sauce, a tiny drop of hot sauce and a chili-salt rim. Stir gently and serve cold.
Even as summer winds down, micheladas can transition into autumn. If you’re feeling adventurous you could try one with a seasonal beer—maybe a light pumpkin ale or another fall brew—and see how the flavors play together.
My Favorite Micheladas
2
is easily multiplied
15 minutes
Pin Recipe
Leave a Review »
Ingredients
- 3 tablespoons coarse salt
- a few lime wedges for garnish
- 1/2 teaspoon chili powder
- 2/3 cup cold Clamato juice
- 1/4 cup fresh lime juice
- 1/2 teaspoon Worcestershire sauce
- 3/4 cup cold Mexican beer (Tecate or Corona work well)
- drop of Maggi sauce
- drop of hot sauce
Instructions
-
Mix the salt and chili powder on a plate. Rim the glasses with a lime wedge, then dip the rims in the salt mixture to coat.
-
Fill the glasses with ice. Divide the Clamato juice evenly between the glasses. Add lime juice and Worcestershire sauce to each, then top with beer. Add a drop of hot sauce and Maggi sauce, stir gently, garnish with a lime wedge and serve immediately.
Notes
Did you make this recipe?
Please share your photo and tag #howsweeteats. I appreciate your support!
And don’t forget the guacamole.