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Ingredients
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Michelada Base
Beer & Finish
Method
Prepare Glass
- 1
- 2
Run the lime wedge around the rim of the chilled shot glass to moisten it.
- 3
Dip the moistened rim into the Tajin seasoning placed on a small plate so the rim is evenly coated. Set the glass aside.
Make Michelada Mix
- 4
Combine Seasonings
In a small mixing cup or jigger, add 2 oz chilled Clamato, 0.5 oz fresh lime juice, 2 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp soy sauce (or Maggi), and 1 tsp freshly ground black pepper.
- 5
Stir the mixture briskly for about 10–15 seconds to fully combine and slightly aerate. Taste and adjust hot sauce or lime to preference (remember this is concentrated for a shooter).
Assemble Shooter
- 6
Fill the Tajin-rimmed shot glass with a small pinch of crushed ice or one very small cube (optional — ice keeps the shot cold but can dilute quickly).
- 7
Strain or carefully pour approximately 1.75–2 oz of the prepared Michelada mix into the shot glass, leaving room for beer.
- 8
Slowly top the Michelada mix with 1.5 oz chilled Modelo by pouring gently over the back of a spoon or down the side of the glass to preserve a slight layered look and minimize foaming.
- 9
Garnish by placing a small lime wedge on the rim or a thin lime slice on top of the shot if desired.
- 10
Serve immediately. Drink in one go as a shooter (savour the spicy, savory blend with the beer).