This spicy and refreshing michelada recipe is the perfect beer cocktail for summer barbecues. In Mexico City, some bartenders say that micheladas are excellent hangover cures. A michelada is just one type of beer cocktail popular in Mexico and Latin America. In fact, it’s part of a larger group of cervezas preparadas made with beer, tomato juice and lime.
Think of a michelada as the marriage between a margarita and a bloody mary with a beer thrown in for good measure. Traditional Mexican micheladas are often made with Maggi brand sauce or Clamato juice. Worcestershire has an excellent salty bite so don’t be shy with it.
This version is lighter and relies on a delicious coat of chili lime salt along the rim of the glass, a tip borrowed from bloody marys.
There is of course the question of what sort of beer to use. Any light Mexican-style lager will work well. Corona or Modelo Especial are my favorite and are widely available. Make sure you use fresh lime juice for an important dose of sour to go with the spice from the hot sauce and the salt from the Worcestershire sauce.
- 1 12oz Mexican beer such as Corona or Modelo
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1 whole lime
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce such as Cholula brand or Tabasco
- Cut the lime in half and slice off a thin wedge to reserve for the garnish. Squeeze the juice from the lime and mix in a large pint glass with the Worcestershire and Tabasco.
- Mix the salt and chili powder together on a small plate. Use the lime wedge to coat the rim of a second pint glass and turn the glass upside-down and coat in the salt mixture.
- Pour the lime and hot sauce mixture into the rimmed glass and slowly pour the beer on top. Gently stir with a spoon and serve with lime wedge.