Michelada Recipe
We first tried this spicy beer cocktail one Saturday at La Lagunilla market in Mexico City where every young hipster there seemed to be nursing a hangover — and a michelada.
Prep Time7 minutes mins
Total Time7 minutes mins
Course: Drinks
Cuisine: Mexican
Servings: 1
Calories: 172kcal
Author: Lara Dunston
- 1 lime
- Michelada spice mix or DIY mix of dried chile flakes, chile powder, dried lime powder, coarse salt
- Ice cubes ½ glass
- ¼ cup Tomato juice according to taste
- 330 ml beer I like lighter beers like Corona or Bohemia, Terence likes beers with more depth like Negra Modelo or Dos Equis; both are fine
Halve and squeeze the lime to create juice.
Pour enough lime juice to fill a saucer or small side plate to be able to dip the rim of your beer glass into the juice.
Sprinkle your michelada mix into a circular shape on another side plate, or just cover the plate if you’re making enough for a group.
Turn your glass upside down into the lime juice then into the chile mix so that the rim of the glass is thick with red spice.
Throw the ice cubes into the glass, then the tomato juice, then pour in your beer.
In Mexico, they don’t pour the beer on an angle but straight from above so that there’s a thick head of foam on the beer.
Do experiment – we also saw glasses being dipped into tomato juice instead of lime juice.
Serving: 1g | Calories: 172kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 297mg | Fiber: 2g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 30.6mg | Calcium: 35mg | Iron: 0.7mg