Michelada
The Quirky Foodster Team
Ingredients
- Mexican lager beer — 350 ml (12 oz)
- Fresh lime juice — 15 ml (1/2 oz)
- Hot sauce — 3-4 dashes
- Worcestershire sauce — 2-3 dashes
- Salt and pepper — to taste
Method
- Rim a glass with salt (and chili powder if desired).
- Fill with ice and add the lime juice, hot sauce and Worcestershire.
- Top with the beer, pouring gently.
- Stir gently to combine, and garnish with a lime wedge.
Description: A savory, spiced Mexican beer cocktail, essentially a Bloody Mary built on lager instead of vodka and tomato juice.
Cultural Background: A long-standing Mexican tradition, especially popular as a hangover remedy and warm-weather refresher; countless regional and family variations exist.
Tips: A crisp, light Mexican lager (like Modelo or Pacifico) is the traditional choice.
Variations: Some versions add tomato or Clamato juice for a richer, more Bloody-Mary-like result — sometimes called a "Chelada" without tomato, or a full "Michelada" with it, depending on region.
Serving Suggestion: Serve very cold, over ice, as a savory, spicy refresher.
Nutrition: Approx. 165 kcal per serving
FAQs:
Q: Is tomato juice always included?
A: It varies by region and family recipe — some Micheladas include it, others (sometimes called a Chelada) don't.
- Mexican lager beer — 350 ml (12 oz)
- Fresh lime juice — 15 ml (1/2 oz)
- Hot sauce — 3-4 dashes
- Worcestershire sauce — 2-3 dashes
- Salt and pepper — to taste
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