Ingredients
For the Rim
- Lime wedges or chamoy for the glass rim
- Chili lime seasoning or Tajin
For the Drink
- 1 cup Clamato juice
- Juice of 1 large lime
- ½ teaspoon Maggi liquid seasoning
- 1 teaspoon Worcestershire sauce (salsa inglesa)
- ½ teaspoon hot sauce such as Valentina, Huichol, or Tabasco (or more to taste)
- 2 (12-ounce) very cold Mexican beers (355 ml each), or your favorite brand
- Ice (optional, for serving)
- Lime wedges (optional, for garnish)
Instructions
- Chill Glasses: Place your large glasses in the freezer for about 15 minutes prior to making the recipe to ensure they are cold and refreshing.
- Prepare the Rim: Run a lime wedge around the top rim of each glass or use chamoy to moisten the rim. Then, dip the rim into a shallow bowl or plate filled with chili lime seasoning or Tajin until the rim is coated to your liking.
- Add Ice: Fill the prepared glasses with ice and set them aside.
- Mix Ingredients: In a separate glass or cocktail shaker, combine the clamato juice, lime juice, Maggi liquid seasoning, Worcestershire sauce, and hot sauce. Shake or stir well to blend all flavors. Taste the mixture and add more hot sauce if desired.
- Assemble the Michelada: Divide the seasoned clamato mixture evenly into the two prepared glasses. Top each glass with the cold Mexican beer. Stir gently to combine the beer with the mixture.
- Garnish and Serve: Garnish each Michelada with a lime wedge on the rim and enjoy immediately while cold and refreshing.
Notes
- Adjust hot sauce quantity to suit your preferred spice level.
- Chamoy can add a unique sweet and spicy flavor to the rim.
- Use very cold beer for the best refreshing taste.
- If clamato juice is not available, tomato juice mixed with clam broth or a pinch of salt can be substituted.
- Micheladas are best served immediately to enjoy the full carbonation and freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: No-Cook
- Cuisine: Mexican
