How to Make a Michelada

A Michelada is a popular Mexican cocktail or cerveza preparada (prepared beer) that became popular in Mexico in the 40s when people started mixing beer with hot sauce or salsa. It’s now starting to catch on in other parts of the world and can be compared to a Bloody Mary. In order to be considered a true Michelada, it must include lime, salt, and Worcestershire, Maggi or soy sauce. A classic Michelada’s flavor reflects the true origins of its name, mi chela helada, or “my cold, light beer.”

Tomato Michelada
1 lime, juiced
1 12 oz. can or bottle of Mexican beer (Corona or other light beer) 1/2 tsp. (dash) hot sauce of choice, e.g. Tabasco® (optional) 1/2 tsp. (dash) Worcestershire, Maggi or soy sauce
3 oz of Clamato

Salt for rimming (any coarse salt will do)
Cubed ice
Dark Michelada
12 oz dark Mexican beer

Juice of 1 lime

2 dashes Worcestershire sauce

1 dash soy sauce

1 dash Tabasco® sauce

1 pinch black peppers


Tomato Michelada
Cut one lime in half. Use a clean knife and cutting board.
Use one half of the lime to juice the rim. Make sure the glass is cold beforehand, so the salt sticks to it.
Place the rim of the glass in your salt tray. Gently, but firmly, press the rim into the salt, turning the glass so the salt builds up on the rim. Try to do this as evenly as possible for presentation’s sake.If you don’t have a salt try, grab a small plate. You don’t have to throw out the salt if you’re concerned about waste.

Fill the empty salted glass with ice. Though the glass is cold and the beer can be drank without ice, it adds life to your drink and makes the taste crisper and cleaner.
Put each half of the lime into the hand-juicer and squeeze so that the juice is over the ice. If you don’t have a hand-juicer, go mano-a-mano with the limes and squeeze as much juice as you can over the ice, watching for seeds that pop out.
Add Clamato and sauces to taste. Don’t go overboard — these additions are pretty powerful. If you have a more delicate palate, you’ll want to go light on the Tabasco sauce — even a couple of drops can be quite the kicker. Pour the beer into the glass, over the ice, lime juice, and sauces. Any of the better Mexican varieties are the best for this cocktail. Traditionally, with this version, you’ll want a light beer, like Corona.
Stir well with a long spoon. Or you’ll get one mouthful of beer and one mouthful of Tabasco and lime — not a pretty sight!
Dark Michelada
Cut a lime into quarters. Use one quarter to line the rim of your glass so the salt will adhere in the next step. Keep the rest of the lime for the juice and as a garnish for when you’re finished.
Line the rim of your glass with salt. Grab a salt tray or small dish and turn the glass upside down. Turn it slowly, carefully lining all sides with an even amount of salt.If you notice there’s a section that isn’t sticking, add more lime juice. You may want to grab a napkin and start over if this is the case (and you’re concerned with taste and looks).

Grab a bowl. Whisk together a splash of Tabasco, two splashes of Worcestershire sauce, one splash of soy sauce, the juice from the lime, and a pinch of black pepper.Add the beer to the bowl. Pour slowly — this allows the mixture to incorporate throughout and makes the beer foam more than usual (a good thing!). Whisk together lightly.

Pour the mixture into the rimmed glass. Be careful of the salt! Add a lime wedge for garnish and enjoy.

You can mix chile powder with the salt before dipping the rim for an extra kick.

A shot of fine tequila can also be a great addition to this drink.

Two key limes can be substituted in place of a regular lime.

Mixing tomato juice and beer creates a type of cerveza preparada, but is not a Michelada if it doesn’t contain Worcestershire, Maggi or soy sauce.

Dried chile flakes can be used in place of (or in addition to) hot sauce.

You can add the salt in the glass before pouring in the beer, but be careful because the salt will encourage extra foam to form.

In Puerto Vallarta, a Michelada does not traditionally have any hot sauces. It is made up of plenty of ice, plenty of lime and a Mexican beer.

When the Michelada has hot sauce in it, it’s sometimes called a “Michelada Cubana” (but the link to Cuba is unknown).

Drink responsibly.

Regular Worcestershire sauce is not suitable for vegetarians, as it contains anchovies. Natural foods stores carry vegetarian Worcestershire, or just substitute soy sauce.

Clamato is not suitable for vegetarians either. It contains clam juice.

Things You’ll Need
Tomato Michelada
Cutting board


Juice press strainer

Tall spoon

Large glass (for more ice)

Bottle opener

Salt tray or plate

Dark Michelada
Cutting board


Juice press strainer




Bottle opener

Salt tray or plate

Related wikiHows
How to Make an Authentic Mexican Mojito

How to Make a Piscola

How to Make Martinis

How to Make a Vodka and Tonic

How to Make a Fruity Vodka Tonic

How to Infuse Vodka with Flavor

How to Brew Cheap Wine

How to Brew Your Own Beer

How to Throw a Cocktail Party

How to Make a Budweiser Cocktail

Sources and Citations
Flickr Source of information. Used with permission of ultramega.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s