Best Michelada Recipes

MICHELADA

Steps:

• Place coarse salt in a shallow dish; run a lime wedge around rims of 2 cocktail glasses. Dip rims of glasses into salt, shaking off excess. Fill each glass with ice. In a small pitcher, combine hot sauce, Maggi seasoning, Worcestershire sauce and lime juice. Add beer. Pour into glasses over ice. Garnish with lime wedges. Serve immediately.

MICHELADA

Steps:

• Moisten the rim of a large beer glass, then press it into salt. Place a few ice cubes in bottom of glass, followed by the lime juice. Pour in half of the beer, then season with steak sauce, cayenne pepper, black pepper, oregano and basil. Slowly pour in the remaining beer. Stir.

CLASSIC MICHELADA

Steps:

• Place about 1/4 cup salt on a small plate. Rub the rim of a Collins or pint glass (or a 16-ounce Solo cup-no need to get fancy) with one of the lime wedges to moisten it, then dip the rim in the salt to coat.
• Combine the tomato juice, lime juice, hot sauce, Worcestershire sauce, Tajín, and a pinch of salt in a small bowl and mix.
• Fill the prepared glass about three-quarters full with ice cubes and add the tomato juice mixture. Top with beer and garnish with the remaining lime wedge.

CLAMATO® MICHELADA PERFECTA

Steps:

• In a shaker with ice, combine key lime juice, Clamato®, Worcestershire sauce and habanero pepper sauce; shake well to chill. Serve in a rimmed tall glass with ice; fill with beer. Garnish with lime wheel.
• Rimming Spice Blend: Combine kosher salt, chili powder and oregano onto small plate. Pour lime juice onto another small plate. Dip rim of glass into juice lime, then dip carefully into spice blend.
• Enjoy responsibly!

JOE'S FAMOUS MICHELADA

Steps:

• Dip the rim of a chilled 1-pint mug or schooner into coarse salt, and fill the mug with ice cubes. Add 1/4 teaspoon of salt, lemon juice, hot pepper sauce, and soy sauce. Pour in the tomato and clam juice cocktail, top up the mug with beer, and stir gently. As you drink, you can keep topping up your mug with more beer.

MICHELADA (MEXICAN BEER COCKTAIL)

Steps:

• Pour 4 tbsp sea salt onto a plate. Dip 4 long glasses into the juice of 6 limes, then into the salt, so you get a little salt rim around the top of the glass. Put some ice into each glass, then divide the lime juice between the glasses and top up with lager. Finish with a dash of Tabasco or Worcestershire sauce if you like.

TAJIN® MICHELADA

Steps:

• Pour Tajin® onto a small plate. Run 1 lime wedge around the edge of a pint glass, then invert glass onto the plate to create a salt rim.
• Fill glass about halfway with ice. Squeeze the same lime wedge into the glass. Add Maggi® Jugo, hot sauce, and any remaining Tajin® from the plate and stir with a spoon. Pour in tomato and clam juice cocktail and top with beer. Garnish with remaining lime wedge and serve immediately.

MICHELADA AUTHENTIC

Steps:

• In huge glass or pitcher toss a few cubes of ice. Add all the ingredients. Fill a pint glass, get comfortable, and have a refreshing sip!

CHILE-SALT MICHELADA (BEER, HOT SAUCE, LIME JUICE) COCKTAIL RECIPE

Steps:

• Mix salt and cayenne on a small plate. Moisten rim of a pint glass and press into chile salt to lightly coat.
• Combine lime juice, hot sauce, and Worcestershire sauce in glass. Partly fill glass with ice and top with beer. Stir gently to mix. Garnish with lime wedge.

MICHELADA

Steps:

• Mix 1 tsp each salt, chilli powder and black pepper on a plate, wipe the rim of the glass with a slice of lime and roll in the spice mix. Add ice, juice ½ lime and 3 shakes hot sauce, then top up with Mexican lager.

MICHELADA FLANK STEAK TACOS

Steps:

• For the marinade: Add the beer, tomato sauce and oil to a large resealable bag. Squeeze the limes in, then drop them in the bag. Add the steak, sprinkle with salt and pepper and seal. Marinate at room temperature for 1 to 2 hours. Remove the steak from the bag and discard the contents. Pat the steak dry on both sides and sprinkle lightly with more salt and pepper.
• For the pico de gallo: Add the tomatoes, beer, cilantro, onion, lime juice, hot sauce, radishes, jalapenos and a pinch of salt and pepper to a large bowl. Drizzle with some olive oil, then toss and let rest at room temperature until ready to use.
• For the rub: Preheat the grill of a smart countertop grill to high heat. Combine the chile-lime seasoning, chile powder and zest in a small bowl. Sprinkle the seasoning all over the steak and rub into both sides. Place the steak on the grill, cover and cook until the internal temperature reaches 120 degrees F for medium-rare, flipping halfway through, about 8 minutes total. Remove the steak to a plate, cover loosely with aluminum foil and let rest for 10 minutes.
• Thinly slice the steak against the grain. Make tacos with warmed tortillas and the prepared pico de gallo.

MICHELADA

Steps:

• Squeeze the juice from the lime and reserve. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice.
• Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired. Pour in beer, stir and serve, adding more beer as you sip.

CRUNCHY MICHELADA

Steps:

• Add the vegetable oil to a medium saucepan and heat over medium-high heat until hot. Add the tortilla strips, in batches if needed, and fry until crisp on both sides, 3 to 5 minutes. Remove to a paper towel lined plate and season with salt.
• Combine the salt and chipotle powder in a small mixing bowl and place on a flat tray or a large container lid. Set aside.
• Reserve 1 tablespoon lime juice in a small dish and combine the remaining lime juice with the tomato juice, hot sauce and Worcestershire and mix well. In a small bowl, mix the diced radishes, celery and cucumber.
• Dip the rims of 6 pint glasses into the lime juice, then into the salt mixture so a generous coating is on each rim.
• Put a couple large cubes of ice into each glass. Evenly divide the vegetable mixture on top of the ice. Divide the hot sauce-tomato juice equally among the glasses, then top with the beer. Garnish each with two tortilla strips.

MICHELADA (MEXICAN BEER)

Steps:

• Dip rims of 2 tall chilled glasses into a saucer of water, shake off excess, then dip rims into a saucer of salt.
• Fill each glass halfway with ice, then about one-third full with lime juice, and top off each with beer.
• Add Worcestershire and Tabasco to each. Garnish with lime wedges.

CHEF JOHN'S "SUNSET" MICHELADA

Steps:

• Place cherry tomatoes, celery, and red bell pepper into a blender. Pulse a few times to get mixture moving. Blend on high until mixture has liquefied, a few more seconds. Place strainer over a bowl and strain mixture to remove seeds and skins. Push mixture through strainer with a spatula to extract the liquid. Season with salt and pepper.
• Sprinkle flake salt, black pepper, and chili pepper on a small plate. Rub rim of a glass with cut surface of a lime. Invert glass and dip rim into salt mixture.
• Fill glass with ice and add Worcestershire sauce, hot sauce, and soy sauce. Pour in the vegetable juice and juice of 1/2 lime. Fill the glass 3/4 of the way with ice-cold beer. Stir. Top off with more beer. Garnish with lime slice.

MICHELADA PREPARADA

Steps:

• Mix the clam-tomato juice, lime juice, 2 teaspoons chile-lime powder, the hot sauce, Worcestershire sauce, and Maggi sauce in a small bowl to combine. Pour the mixture into an ice cube tray (any shape ice cube will work) and freeze.
• Chill 4 beer mugs until very cold.
• Put the 1/2 cup chile-lime powder on a small plate. Wet the rim of each beer mug with the lime wedge. Invert the mugs onto the chile-lime powder to coat the rims. Put the mugs right side up and place 2 or 3 Michelada ice cubes in each mug. Pour the beer over the ice cubes, sprinkle with a little of the chile-lime powder, and serve.

MICHELADA BEER COCKTAIL

Steps:

• Stir together the lime zest and salt in a small saucer. Cut lime in half and rub cut side over the rim of 2 pint glasses. Dip the rims in the lime salt to coat.
• Fill the glasses two thirds full with ice. Squeeze the halved limes over ice and drop rinds into the glass. Divide the tomato juice, chipotle peppers, and lager between glasses. Stir and serve immediately.

MICHELADA

Steps:

• Place a beer glass in the freezer for at least 30 minutes. Put some crab boil seasoning on a saucer. Rub the edge of the chilled glass with a wedge of lime and dip in the crab boil seasoning.
• Add the tomato juice, lime juice, hot sauce and Worcestershire to the prepared glass. Top with the beer. Stir and garnish with the remaining lime wedge.

MICHELADA- MEXICO CITY STYLE

Steps:

• Pour the lime juice and jugo Maggi in a tall glass, mix well. Add the beer slowly, tilting the glass to avoid the foam rising too much. Serve!

MICHELADA

Steps:

• Dip rims of 1 tall chilled glass in a saucer of water, shake off excess, then dip moistened rim in a saucer of kosher or margarita salt.
• Fill glass half-way with ice and then one-third full with freshly squeezed lemon juice, then top off with cold Corona, Pacifico, or other light Mexican beer.
• Add 1-2 dashes worcestershire, a splash of spicy v8 and Tabasco sauces. Serve with lemon wedges, if you like.