Michelada cocktail

Michelada – classic recipe

How to prepare a michelada? Preparation time5 min


  • The juice of 2 limes
  • Beer
  • 10 ml of hot sauce (it can be Tabasco, Sriracha or a typical Mexican sauce called Tapatio)
  • 5 ml Perrins sauce, also called Worcestershire sauce
  • Chili or ground cayenne
  • Salt
  • Ice



  • Pint glass or any glass with a large capacity
  • Squeezer

The Michelada is one of the best known Mexican drinks in the world. This cocktail has three elements that make it unique: the freshness of the ice-cold beer, the acidity of the lime and the spicy, typically Mexican flavor of Tabasco. 

It is an ideal Mexican drink to revive during the hottest days. In addition, it is very versatile, as it can be prepared in many different ways. In this sense, the Mexican michelada can be made with tomato juice, with Perrins sauce or with Clamato. Clamato is a Mexican sauce made up of tomato and clam extract, which gives it a unique flavor.

Unlike other drinks of this style, it is not a mixture of beer with tequila, but goes much further. 

The michelada is prepared with blonde beers, although it can be made with any type of beer, from toasty to black. In Mexico, beers such as Modelo, Victoria, Corona or Pacífico are usually used, since they have a very fresh and smooth flavor that rounds off the cocktail.

To begin with, cut the limes in half and, using the juicer, extract the juice, which should be reserved together with the two halves of the skin. Then, if you want to give it an extra touch of flavor, you can put salt and a few flakes of dried hot pepper on a plate, to coat the edge. In order for the salt and chili to stick together, you can use the lime peel that you have reserved, so that when you moisten the edge, the salt sticks. This part is optional, but if you like intense flavors, you will love it.

Next, in the same glass in which you are going to serve the michelada, mix the Perrins sauce, the lime juice and the hot sauce. You can use an imperial spoon to better mix the ingredients. When everything has been well integrated, add the ice and finish filling the glass to the top with very cold beer.

If you do not tolerate heat well, you can prepare a “chelada” which is the same, but eliminates the hot sauce, the Perrins sauce and also the chili on the rim. It’s really just a mix of beer and lime, but with a lot of ice, so it’s very fresh and tasty. In this sense, you can also change the lime for a citrus with a milder flavor or, if you prefer, more intense. In this way, you can use oranges, lemons or even grapefruit.

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