TOP Michelada Recipes: Your Guide to a Refreshing Beer Cocktail

TOP Michelada Recipes: Your Guide to a Refreshing Beer Cocktail

The michelada ingredients are pretty straightforward; however, there have been numerous variations over the years, making it confusing to some people.

Today, I’ll stick to the original versions and share my knowledge with you (as a Mexican and former bartender, I think I qualify).

So if you’re looking for a refreshing and unique way to enjoy your favorite beer, look no further than the Michelada.

Whether you’re looking to impress your friends at a party or want to enjoy a new and delicious drink, the Michelada is a must-try.

In this ultimate guide, I’ll take you through everything you need to know to make the perfect Michelada, from the history of the drink to the different variations and ingredients you can use.

Michelada history

It is believed that it all started in San Luis Potosi when in the 1970s, a man named Michel Esper arrived at a sports club with a terrible hangover.

He asked for a beer, prepared it with salt, lemon, and hot sauce, and continued drinking his beer mix for several days. Hence, the drink took its name to be called Michelada.

Although the classic michelada includes salt, lemon, Worcestershire & Tabasco sauce, and obviously beer, its recipe may vary in other Mexican cities.

In Mexico City and its surroundings, Micheladas are prepared with lime and salt only.

North of the country, people add “clamato” cocktail and shrimp broth (in northern coastal areas) with a mixture of seasoning sauces.

Now, I will present a selection of “micheladas” prepared for any occasion.

Their names change and mutate, but their flavor stands out for the delight of all of them (these are the most popular in Mexico).

Top 8 Michelada Recipes

1. Michelada Cubana

• Light or dark beer (355 ml)
• Juice of 2 limes (if small)
• Salt and chili powder to taste
• About 10 drops of Worcestershire sauce
• About 8 drops of Maggi juice
• Ice
• 3 drops of Tabasco sauce

Rim a glass (you can do it with tajin or simply with salt), and add lime juice and ice cubes. Add the sauces and finally pour the beer.

Keep in mind that these Michelada ingredients are standard. You can always add more or less of something.

2. Michelada and Clamato (Cielo Rojo)

• Dark beer – Negra Modelo works best with this recipe (355 ml)
• Juice of 2 limes (if small)
• Salt and chili powder to taste
• About 10 drops of Worcestershire sauce
• About 8 drops of Maggi juice
• Tabasco sauce
• Lemon and salt to rim the glass
• Clamato

Cover the rim of the glass with lemon and frost with salt. Add lemon juice and sauces. Add the clamato to cover one-third of the glass and serve the beer.

3. Chelada

I think this one should have been number one on this list. Why?

Chelada is how it all started. It was the very first beer-mixing recipe that originated in Mexico City in its most basic form: Beer, lime juice, and salt (not even ice).

• 355 ml beer (preferably Corona)
• Lime juice
• Salt
• Ice (not if the beer is ice cold!)
• Salt the glass rim (I also like to sprinkle a little inside), add the lemon juice, and the ice cubes, and pour the beer.

4. Chamochela

• 355 ml of beer
• 3 tablespoons liquid chamoy
• 3/4 Clamato
• Dried chiles
• 3 juiced limes

Be careful not to make too much foam when adding the beer.

5. Michelada Marinera

• 4 blonde beers
• ¼ cup piquín or chiltepin pepper
• ½ cup lime juice
• 16 shrimp, cooked and peeled
• 4 skewer sticks
• 2 ¼ cups Clamato
• ¼ cup fresh orange juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• 1 serrano chile, cleaned and seeded

Frost four jars with the piquín chile. Dredge shrimp in lime and breading with chile, and spear on a skewer.

Mix the Clamato with lime juice, orange juice, Worcestershire sauce, pepper, salt, garlic, chili, and a beer.

Split the mixture among the four frosted jars, fill the remaining one with beer, and top it off with the shrimp skewer.

6. Michelada Diabla

• 1.5 ounces of tequila
• Tabasco sauce, to taste
• 1 1/2 lime juice
• Salt to taste
• 1 dark beer
• A few drops of Worcestershire sauce
• Ice

*Some like to add Clamato to this recipe.

Frost the rim of the glass with salt. Pour in the ice cubes, add the tequila and Tabasco sauce. Add the lime and a pinch of salt. Fill the glass with beer and enjoy.

7. Macholada

• 355 ml of dark beer
• 1.5 ounces of reposado mezcal
• ½ jalapeño bell pepper cut into small pieces
• Tabasco sauce
• Worcestershire sauce

Frost the glass with chili powder, lime, and salt. Mix mezcal, chile, and sauces well with an ice cube and pour into a glass; serve the beer.

8. Gomichela (gummy beer)

This recipe allows you to get creative and surprise your friends! Try your own combinations.

• Juice of 2 limes
• 1 tablespoon Worcestershire sauce
• 8 drops Maggie juice
• 1 dark beer
• Lemon and salt, to frost the glass
• 3 tablespoons liquid chamoy
• 2 tablespoons liquid tamarind
• Gummies and tamarinds of your choice
• Piquín chili bell pepper

Frost the jar with the help of a flat plate covered with chamoy and a plate of chile piquín. Dip the gummies in the chamoy and then in the chile.

Insert them into a wooden stick. Pour two tablespoons of tamarind inside the jar, and repeat with the chamoy. Add the sauces and lime, and pour in the beer.

Michelada Recipes: Final thoughts

Micheladas are not just your average beer cocktail – they’re a flavorful, refreshing experience that invites creativity and personalization.

Whether you prefer a classic recipe or enjoy experimenting with unique ingredients, there’s a Michelada variation out there to suit every taste bud.

From tangy citrus to spicy chili, each sip offers a journey of flavors that complement the crispness of the beer perfectly.

So, grab your favorite brew, gather your ingredients, and embark on a delicious adventure with these top Michelada recipes.

Cheers to enjoying the perfect blend of beer and bold flavors… Salud!

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