Skip to main content
Epicurious
Cookbooks

Classic Michelada

By Kat Odell

5.0

(1)

Image may contain Human Person Drink Beverage Soda and Finger

The michelada just might be my all-time favorite low-alcohol sipper, thanks to its savory nature. While restaurants and bars serve gussied-up versions of this classic Mexican libation, the bare-bones basics call for a Mexican beer, tomato juice, spices (ideally the blend Tajín Clásico, which is a combo of salt, chiles, and lime), and a choice of sauces, like Worcestershire, soy, or even teriyaki—sometimes mixed together, other times added separately, depending on who is building the drink. It ends up tasting sort of like a bloody Mary, but with a more mellow beer base instead of a vodka spike. Personally, I like extra spice and acid in mine (bring on the fresh lime juice!), and a pinch of salt mixed into the cocktail serves to accentuate its flavors for an extra-bright-tasting drink.

As is the case with most any recipe, the following is really a set of guidelines—if you like more or less spice, and more or less acid, feel free to adjust the measurements to suit your palate.

Recipe information

  • Yield

    1 serving

Ingredients

Coarse salt
2 lime wedges
2 ounces tomato juice (canned, bottled, or fresh)
1 ounce fresh lime juice
½ ounce hot sauce
¼ ounce Worcestershire sauce
½ teaspoon Tajín Clásico
1 bottle (12 ounces) pale lager, such as Corona Extra, chilled

Preparation

  1. Step 1

    Place about ¼ cup salt on a small plate. Rub the rim of a Collins or pint glass (or a 16-ounce Solo cup—no need to get fancy) with one of the lime wedges to moisten it, then dip the rim in the salt to coat.

    Step 2

    Combine the tomato juice, lime juice, hot sauce, Worcestershire sauce, Tajín, and a pinch of salt in a small bowl and mix.

    Step 3

    Fill the prepared glass about three-quarters full with ice cubes and add the tomato juice mixture. Top with beer and garnish with the remaining lime wedge.

Image may contain: Human, Person, Vacation, Ocean, Water, Outdoors, Nature, Sea, People, Shoreline, Furniture, and Chair
From Day Drinking: 50 Cocktails for a Mellow Buzz, © 2017 by Kat Odell. Reprinted by permission of Workman Publishing Company. Buy the full book from Amazon.
TagsCocktailAlcoholBeveragesMexicanLatin AmericanBrunchEasyQuick30 Minutes or LessCookbooks

See Related Recipes and Cooking Tips

Read More
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Sea Breeze
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Hugo Spritz
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!