This refreshing Michelada recipe made with Clamato juice and Mexican beer is the perfect cocktail for brunch or alongside your favorite Mexican party foods!
Say hello to the best Mexican brunch cocktail – the Michelada! It’s light, refreshing and made with a dash of hot sauce. My kind of cocktail.
I made and photographed this Michelada recipe when my husband was out of town so naturally I ended up drinking both glasses. Oops! I didn’t want to be wasteful and have to throw one away or anything. I was just doing the right thing if you think about it. At least that’s what I keep telling myself.
If you’ve never heard of a Michelada before, you may be asking yourself…
What is a Michelada?
A Michelada is a Mexican cocktail made from tomato juice, beer and spices.
I like to think of Micheladas as the Mexican version of a Bloody Mary because they’re often served at brunch, they’re both touted as hangover cures and they both have that tomato-y quality. But instead of mixing the drink with vodka like a Bloody Mary, it’s mixed with a Mexican beer.
Michelada Ingredients
- Clamato juice
- lime juice
- Worcestershire sauce
- soy sauce
- hot sauce
- Mexican lager beer
Most of the ingredients in a Michelada are fairly well known except for maybe the Clamato juice. In case you’ve never heard of it, Clamato juice is a tomato juice cocktail made from tomato juice, spices and clam juice. That’s right, clam juice. It may sound a little weird, but it’s delicious!
It’s similar to a V8 tomato juice, but lighter and has a distinct flavor which works well with all the other ingredients, especially the Mexican beer.
You can find it at your local grocery store near the other juices or you can grab it on Amazon here.
How to make a Michelada
- Run a lime wedge around the rim of a glass and dip in coarse sea salt and chili powder. Fill beer glass with ice cubes.
- Add Clamato juice, lime juice, Worcestershire sauce, soy sauce, hot sauce and a dash of chili powder.
- Top with your favorite Mexican beer. Stir and enjoy immediately.
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INGREDIENTS
- 2 tablespoons coarse sea salt
- 3/4 teaspoon chili powder
- ice cubes
- 2/3 cup Clamato juice
- 1/4 cup lime juice (about juice of 3 medium limes)
- 4 drops worcestershire sauce
- 4 drops soy sauce
- 4 drops hot sauce
- 2/3 can Mexican lager beer
INSTRUCTIONS
- Mix together sea salt and 1/2 teaspoon chili powder on a small, shallow plate.
- Moisten the rim of two beer glasses with a lime wedge and then dip them into the sea salt mixture to coat the rim.
- Fill both glasses with ice. Divide the Clamato and lime juice evenly into each glass.
- Add 2 drops of worcestershire, soy and hot sauce into each glass as well as the remaining 1/4 tsp of chili powder.
- Top each glass with the Mexican beer, stir and enjoy immediately.
Nelda says
Instead of just salt on the rim, you can try Tajin seasoning instead. Yummm.
Isabel says
I’ve seen that at restaurants before. Great idea!
Kenani says
Dear Isabel, Actually you can substitute fish sauce for soy sauce and it kicks the flavor up quite a bit, but be careful it’s very salty add a touch then taste it, before adding more. Thank you.
Isabel says
Thanks, Kenani. I’m definitely going to try that next time!
j says
This is a variation of a Canadian drink called a Caesar. Instead of beer it calls for vodka or gin. It is delicious. You must try it. I will try this to compare and let you know. My heart and tastebuds belong to the Caesar but I am willing to give the Michelada a chance. 🙂
Stephen says
No, the Caesar and the Michelada are both variations of the American Bloody Mary. I like all three, but the Bloody Mary is clearly the one that gave rise to the others.
Barbara says
Love the recipe but need to provide you with the historical facts of the Caesar
https://en.m.wikipedia.org/wiki/Caesar_(cocktail)
BTW, plan to try a variation on your Michelada with a new toy I received for Christmas, the smoking gun.Ill let you know what it adds to the Michelada:-) https://www.sousvidetools.com/toolshed/recipes/smoked-bloody-mary-smoky-mary/
Isabel says
Ooh, that smoking gun sounds great! I’ve always wanted to try one!
Ricky Shearer says
I love the recipe and I appreciate it. I am always looking for different ways to improve or give a different twist to my own recipe. It is fairly similar to mine with only a few additions. Great job!