Michelada: A Mexican Beer Cocktail

By
Chelsie Kenyon
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
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Updated on 12/2/21
Michelada

Westend61 / Getty Images
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Serving: 1 serving
Yield: 1 cocktail
Nutrition Facts (per serving)
190 Calories
0g Fat
25g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 190
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 15229mg 662%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 2g
Vitamin C 38mg 191%
Calcium 63mg 5%
Iron 1mg 4%
Potassium 263mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The michelada grew naturally out of the common Mexican practice of adding fresh-squeezed lime juice and a dash of salt to a beer. This basic approach to a beer cocktail expanded over the years to include a variety of savory ingredients, such as traditional Maggi sauce or a combination of soy sauce and Worcestershire sauce.

Nowadays, you can find nearly as many michelada beer cocktail recipes as bartenders. Start with this simple recipe to perfect your own version.

Ingredients

  • 1/4 cup coarse salt, for the rim

  • 1 cup ice cubes, or coarsely crushed ice

  • 1/4 cup lime juice, freshly squeezed

  • 1 to 2 dashes bottled hot chili sauce, such as Tabasco, Tapatio, or Cholula

  • 1 to 2 dashes soy sauce

  • 1 to 2 dashes Worcestershire sauce

  • 1 bottle cold beer, preferably a dark Mexican beer

  • 1 lime wedge, for garnish

Steps to Make It

  1. Spread a layer of salt on a saucer. Wet the rim of a chilled beer mug or large glass by running a lime wedge around it. Dip the rim of the glass in the salt, rolling it around to cover the entire circumference.

  2. Fill the glass about halfway with ice, then add the lime juice, chili sauce, soy sauce, and Worcestershire sauce. Stir to combine all of the ingredients.

  3. Slowly pour the beer into the glass. Balance the lime wedge on the edge of the glass and serve the beer cocktail immediately.

Variations

  • Substitute the soy and Worcestershire sauces for a few shakes of the traditional Maggi liquid seasoning.
  • Add some Clamato juice (clam broth and tomato juice with spices) to the mix.
  • Add a pinch or two of black pepper, celery salt, chicken bouillon powder, or all-purpose meat seasoning.
  • Eliminate the salted glass rim. Instead, mix a little salt into the cocktail itself.
  • Replace bottled hot sauce with some powdered chili (such as pure chili piquín or powdered chipotle—not the “chili powder” used to make chili) in your cocktail. Either mix it in with the rim salt, stir it in with the sauce(s), or sprinkle it on top.
  • Go purist for a while and prepare your beer with just lime juice and salt. This variation is called a chelada in some parts of Mexico.

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