Name: Aguacates Mexican Bar & Grills Michelada Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1 tbs Tajin seasoning; 1 tsp Coarse salt; 1 each Lime wedge (for wetting rim and garnish); 2 tbs Chamoy (thick, for rim and drizzle); 4 oz Clamato juice (or tomato-clam juice); 1 oz Fresh lime juice; 1 tsp Worcestershire sauce; 6 dashes Hot sauce (such as Tabasco or Valentina); 1 tsp Soy sauce (optional for umami); 4 grinds Fresh ground black pepper; 1 cup Ice cubes; 12 oz Light Mexican lager (cold)

A popular Mexican beer cocktail made with clamato, spices and hot sauce; Mixed with your favorite beer and served in a Chamoy-Tajin rimmed glass!

Rigo´s Michelada

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Join us for Happy Hour, where delightful drinks and tasty bites come together to elevate your evening with friends.

Happy Hour

OLD FASHIONED

Beer, clamato, lime juice, hot sauce, salt pepper, tajin, and chammoy.

Pour the Tajin and coarse salt onto a small shallow plate and stir to combine. Spread chamoy in a thin ribbon around the outer rim of a pint glass (or coat the inside top edge where you want the rim). Rub the lime wedge around the glass rim to wet it, then dip the rim into the Tajin-salt mixture so it adheres evenly. Set the glass aside.

Prepare the rim

Place about 1 tablespoon chamoy inside the glass and tilt/rotate the glass to create streaks down the side for visual appeal and extra flavor. Reserve the remaining chamoy for a finishing drizzle.

Chamoy drizzle (optional)

In a separate mixing glass or shaker (no need to shake vigorously), combine the Clamato juice (4 oz), fresh lime juice (1 oz), Worcestershire sauce (1 tsp), soy sauce (1 tsp, optional), and hot sauce (6 dashes). Add the fresh ground black pepper. Stir gently to combine.

Fill the prepared rimmed glass about two-thirds full with ice (roughly 1 cup). Pour the mixed Clamato-lime mixture over the ice.

Slowly pour the cold Mexican lager (12 oz) down the side of the glass into the Clamato mixture to help retain carbonation. Stir once gently with a long spoon or barspoon to integrate — don’t over-stir to keep bubbles.

Taste and adjust: if you want it spicier add extra hot sauce; for more salt or tang add a squeeze of lime or an extra pinch of Tajin. Drizzle the reserved chamoy over the top or along the inside rim if you like more sweetness/tang.

Garnish with the used lime wedge on the rim (or a lime wheel) and serve immediately with a straw.

Tajin seasoning

Coarse salt

Lime wedge (for wetting rim and garnish)

Chamoy (thick, for rim and drizzle)

Clamato juice (or tomato-clam juice)

Fresh lime juice

Worcestershire sauce

Hot sauce (such as Tabasco or Valentina)

Soy sauce (optional for umami)

Fresh ground black pepper

Ice cubes

Light Mexican lager (cold)

Michelada

Three corn tortillas filled with birria meat, white Mexican cheese, cilantro, and onions. Topped with onions, cilantro, and raddish. Served with rice, beans, and consume.

Quesabirria

Quesadilla filled with birria meat, cilantro, onions, and white mexican cheese. Served with rice, lettuce, sour cream, pico de gallo, and guacamole.

Birria Quesadilla

Virgin Margaritas

Crispy fries topped with birria meat, sour cream, baja sauce, cheese sauce, pico de gallo, pickled onions, and cilantro.

Birria Fries

Nachos topped with cheese sauce, birria meat, pickled onions, cilantro, pico de gallo, sour cream, and baja sauce. Served with consome on the side.

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Long Island Iced Tea

Make Michelada Recipe in just 8m. Beer, clamato, lime juice, hot sauce, salt pepper, tajin, and chammoy.

Michelada Recipe

Descriptors

Tasting Notes

Food Pairings

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