Michelada Recipe

Choose a large pint glass or Mexican beer mug (16–20 oz). Run a lime wedge around the outside of the rim, then press the rim into a shallow dish of coarse salt or Tajín to coat about half to three-quarters of the rim. Set glass aside.

Add ice to the glass until about two-thirds full (roughly 1 cup). Leave room for the mixer and beer.

Combine liquids and seasonings

In a separate mixing glass or shaker (no need to shake vigorously), add 1 oz fresh lime juice and 0.5 oz fresh lemon juice. Pour in 3 oz Clamato (or tomato-juice cocktail). Add 3 dashes hot sauce, 3 dashes Worcestershire sauce, 0.5 tsp soy sauce (if using), and 1 dash Maggi (optional).

Adjust spices

Add 1 tsp ground black pepper and 1/4 tsp cayenne or ground chili if you want extra heat. Stir thoroughly with a spoon to dissolve and incorporate all seasonings into the tomato base.

Taste the mixer and adjust: add more lime for brightness, more hot sauce for heat, or an extra dash of Worcestershire/soy for umami. The mixer should be savory, tangy, and a bit spicy.

Pour the prepared mixer over the ice in the rimmed glass, leaving about 2–3 inches of space at the top for the beer.

Slowly pour or tilt the glass and gently pour 12 oz chilled light lager into the glass over the back of a spoon or down the side to preserve carbonation and avoid foam overflow. Stir gently once with a long spoon or straw to combine — do not vigorously mix, to keep carbonation.

Garnish with a lime wedge on the rim and, if desired, a celery stalk or cucumber slice. Optionally serve extra hot sauce and lime on the side for guests to adjust.

Serve immediately while cold and carbonated. Sip and adjust heat or salt to taste between sips. One serving is best enjoyed right away.