Michelada

Refreshing Mexican michelada with lime, chili, savory sauces, and cold beer. Perfect for summer days and spicy food pairings.

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Prep Time 5

Total Time 5

Servings: 2

Course: Cocktail, Drinks

Cuisine: Mexican

4 lime wedges one to moisten the rim, one for garnish, and extras for squeezing if desired
Salt enough to coat the rim of the glass
2 tsp Tajín powder or finely crushed piquín pepper
1 cup ice cubes about 4–5 cubes per glass
1 oz lime juice about 2 tablespoons, freshly squeezed
1 tsp Tabasco sauce
½ tsp Worcestershire sauce
½ tsp Maggi sauce
2 cold Mexican lager beers make sure they are very cold, brands like Modelo, Pacifico, or Corona work well

Prepare the Glass Rims

Take a tall glass or beer mug and run a lime wedge along the rim to moisten it. In a shallow dish, either mix salt and Tajín together or keep them separate for a two-step coating. Turn the glass upside down and first dip it into the salt, then into the Tajín (or the mixed blend), ensuring the rim is fully coated. This seasoning rim will add a burst of flavor with every sip.

Add Ice

Place about half a cup of ice cubes into each glass. The ice will keep your michelada cold and crisp from the first sip to the last.

Add the Flavor Base

Into each glass, add the freshly squeezed lime juice, Maggi sauce, Tabasco sauce, and Worcestershire sauce. You can stir these ingredients directly in the glass with a spoon or mix them separately in a small bowl and divide evenly between the glasses for a more uniform flavor.

Pour the Beer

Tilt your glass at a 45° angle to minimize foam, then slowly pour one cold Mexican lager into each glass over the ice and flavor base. The beer will mix gently with the other ingredients, creating a refreshing, slightly cloudy drink.

Garnish and Serve

Add a wedge of lime to the rim of each glass for a pop of color and extra zing. Serve immediately while the beer is still cold and fizzy.