Michelada Recipe

Name: Laura Lee's Michelada Recipe
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 24 fl oz Mexican lager beer (cold); 3 fl oz Lime juice, freshly squeezed; 2 cups Ice cubes; 1 tbs Coarse salt (for rim); 1 tbs Ground Tajín or chili-lime seasoning (for rim); 2 pieces Fresh lime wedges (for rim and garnish); 2 tsp Worcestershire sauce; 1 tsp Soy sauce (or Maggi seasoning); 2 tsp Hot sauce (preferably Mexican style, e.g., Valentina or Cholula); 4 fl oz Tomato juice or clamato; 1 tsp Freshly ground black pepper; 1 pieces Cucumber spear or celery stalk; 2 pieces Pickled jalapeño slice

Inspired by Laura Lee's

Time10m

Serves2

Make Michelada Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base & Glass Prep

24 fl oz Mexican lager beer (cold)

3 fl oz Lime juice, freshly squeezed

2 cups Ice cubes

1 tbs Coarse salt (for rim)

1 tbs Ground Tajín or chili-lime seasoning (for rim)

Sauces & Seasoning

2 pieces Fresh lime wedges (for rim and garnish)

2 tsp Original Worcestershire Sauce

1 tsp Soy sauce (or Maggi seasoning)

2 tsp Hot sauce (preferably Mexican style, e.g., Valentina or Cholula)

4 fl oz Tomato juice or clamato

1 tsp Freshly ground black pepper

Optional Garnish

1 pieces Cucumber spear or celery stalk

2 pieces Pickled jalapeño slice

Method

Base & Glass Prep

Prepare the rim

Pour the coarse salt and Tajín onto a small plate and mix. Run a lime wedge around the rim of a large beer glass (or traditional clay mug). Dip the rim into the salt–Tajín mixture, twisting to coat evenly. Set the glass aside.

Fill the prepared glass with 1 to 1 1/2 cups of ice cubes (use remaining ice if making multiple servings). Leave room for liquid so the michelada won't overflow when beer is added.

Sauces & Seasoning

Build the michelada base

Add the freshly squeezed lime juice (3 fl oz) into the rimmed glass over the ice. Immediately add Worcestershire sauce (2 tsp), soy sauce or Maggi (1 tsp), hot sauce (2 tsp), tomato juice or Clamato (4 fl oz), and freshly ground black pepper (1 tsp). Stir gently with a bar spoon or long spoon 6–8 times to combine, tasting and adjusting seasoning if desired (add more hot sauce or Worcestershire to taste).

If you prefer a thinner drink, add 1–2 additional ounces of tomato juice or a splash (15–30 ml) of cold water. For a stronger lime profile, squeeze an extra lime wedge (optional).

Finish & Garnish

Add the beer

Tilt the glass slightly and slowly pour the cold Mexican lager (about 24 fl oz if making 2 servings or one large pitcher-style drink; if making a single 12 fl oz serving, pour one bottle) down the inside of the glass to minimize foam. Pause briefly, then top up with remaining beer as needed. Stir gently once to integrate the beer with the seasoned tomato-lime base.

Garnish with a lime wedge on the rim. Add optional cucumber spear or celery stalk and 1–2 pickled jalapeño slices for extra flavor and presentation. Serve immediately with a straw or without, and advise guests to stir slightly before each sip if ingredients settle.