Michelada Recipe

Prepare the rim

Pour the Tajin into a shallow bowl. If using, mix the coarse salt with Tajin (this tames extreme spice and helps adhesion). Run a lime wedge around the top lip of a large beer mug (or pilsner glass) to moisten. Dip the mug rim into the Tajin (or Tajin-salt) and rotate to coat fully. Set the glass aside.

Add tamarind straw

Thread a tamarind candy straw through or lay it against the inside of the glass so it can be used as a stirrer and candy straw. If the straw is sticky, rest it on the rim with the candy end inside the glass.

Mix the clamato base

In a mixing glass or small pitcher, combine Clamato (1 cup) and fresh lime juice (1/2 cup). Add Worcestershire sauce (1 tsp), hot sauce (1 tsp), soy sauce (1/2 tsp), Maggi (1/4 tsp, optional), freshly ground black pepper (1/4 tsp), and grated ginger (1/2 tsp, optional). Stir vigorously for 20–30 seconds to blend flavors.

Taste and adjust seasoning. If you want more heat, add up to 1/2 tsp more hot sauce. For more acidity, add additional lime in 1/2-tsp increments. The final base should be bright, slightly spicy, savory, and balanced against the beer.

Chill

Fill the prepared Tajin-rimmed mug about halfway with ice (about 1 cup). Pour the mixed clamato base over the ice, leaving space at the top for the beer bottle to be inverted without overflowing (leave roughly 1–1.5 inches).

Invert the beer bottle

Open a chilled bottle of Corona Extra (7–12 fl oz bottle) and quickly invert it into the mug so the neck rests just inside the clamato base. The beer will begin to slowly release into the mixture — this keeps the drink effervescent and lets the diner control how much beer mixes in over time. If you prefer, pour about 3–4 oz of beer first, then invert the bottle for a slower feed.

Let the cocktail settle for 10–15 seconds so carbonation and flavors integrate. If the beer gushes, briefly lift and reinsert the bottle to moderate flow.

Garnish and serve

Place a lime wedge on the rim or float it in the drink. Give the tamarind candy straw a gentle stir to release a little tamarind into the drink as desired. Serve immediately with a small saucer or coaster to catch any drips from the inverted bottle.