The michelada, one of the most popular drinks in Mexico, is a beer-based cocktail made with lime, hot sauce, Worcestershire, and often tomato (or Clamato) juice, all served over ice in a glass with a salted rim. Here is how you make a best Michelada in a Mexican way.
There are dozens of riffs on this base, which depend not only on which part of the country you’re in, but also who’s serving it. There are dozen varieties, from the Sencilla (beer, Mexican lime, and salt) to the Vaso Loco, which is festooned with a quince candy on a toothpick and a straw coated with tamarind-and-chile-paste.
A michelada is, after all, a cocktail – a realm where keeping proportions correct is as important as it is in baking.
Yield: 8 servings
- 1 32-oz. bottle chilled Clamato(tomato juice)
- 1 32-oz. bottle or 3 12-oz. bottles chilled Mexican lager
- 1/2 cup fresh lime juice
- 1 1/2 tsp. Worcestershire sauce
- 1 tsp. hot sauce (such as Tabasco)
- 1 tsp. Maggi Seasoning
- 2 Tbsp. kosher salt
- 1/2 tsp. chili powder
- Lime wedges (for serving)
- Mix Clamato, lager, lime juice, Worcestershire sauce, hot sauce, and Maggi Seasoning in a large pitcher.
- Mix salt and chili powder on a small plate.
- Rub rims of pint glasses with lime wedges and dip in salt mixture.
- Fill glasses with ice, add Michelada mixture, and garnish with lime wedges.