Michelada

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Preparation info

  • Makes

    1

    drink.
    • Difficulty

      Easy

Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

On a hot day, the michelada is the most refreshing drink ever, though the combination of bitter beer, Clamato, spice, chiles, and lime might strike some as bizarre. To me it is the essence of Mexico: a searing beach, a shady palapa, and an ice-cold michelada in hand, giving one the strength to get through the afternoon. There are, of course, as many michelada variations as there are bartenders—and that’s before they start filling your glass with plump shrimp, encouraging you to down the drink even faster. (This is called a perfecta, and if the idea appeals to you, check out the vaso loco on the next page.) Be sure to freeze the glass for the full effect.

Ingredients

  • Lucas spice* or dry pico de gallo spice
  • 2 ounces Clamato juice
  • 5 dashes of Maggi seasoning
  • 5 dashes of Mexican hot sauce such as Cholula
  • 2 limes
  • Ice-cold Mexican beer

Method

Place a 12-ounce tumbler in the freezer for about 30 minutes. Rub the rim of the tumbler with a cut lime, and dip it in the Lucas spice. Add the Clamato and seasonings. Squeeze the limes directly into the glass. Top up with the beer.

*Ground spice mixes made with chiles and salt, available at Mexican markets; pico de gallo is spicy, the other mild.

Variations

  • Omit the Clamato and seasonings and add the juice of 1 more lime.
  • Perfecta—add several plump, cooked shrimp to the glass. Drink the beer, eat the shrimp.
  • Beer Diablito—substitute sangrita for the Clamato, add a dash of hot sauce.
  • Beer Limonada—salt the rim of the glass; mix beer with an equal amount of Fresca or Squirt; top with a squeeze of lime.