Michelada Recipe
spiced clamato base, served in a mug topped with overturned bottle of corona extra. tajin rim, tamarind candy straw
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Ingredients
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Michelada Base
Rim & Garnish
Beer
Method
Michelada Base
- 1
Combine liquid ingredients
In a mixing glass or pitcher, combine 1 cup Clamato and 1/4 cup cold filtered water. Stir to loosen and make the base slightly lighter in body so the beer can meld.
- 2
Season base
Add 2 tablespoons fresh lime juice, 1 tablespoon Worcestershire sauce, 1/2 teaspoon soy sauce, 1 teaspoon hot sauce, and 1/2 teaspoon Maggi (if using). Stir to combine.
- 3
Adjust spice and salt
Add about 6 grinds of freshly ground black pepper, 1/4 teaspoon celery salt, and 1/4 teaspoon Tajin to the mixture. Taste and adjust: add more hot sauce for heat, more lime for brightness, or a pinch more Tajin for tangy spice.
Rim & Garnish
- 4
Prepare the rim
Pour 1 tablespoon Tajin onto a small plate and, if desired, mix in 1/2 teaspoon coarse salt. Rub the lime wedge around the outer lip of a 16–20 oz beer mug (or large glass) to moisten. Dip the rim into the Tajin mixture and rotate to coat evenly. Shake off excess.
- 5
Add ice and straw
Fill the rimmed mug with about 1 cup of ice cubes. Place the tamarind candy straw against the inside of the glass so it rests at an angle — this will double as a stir and a sweet-tart nibble garnish. If using a pickled jalapeño or cucumber spear, add it now on the rim or inside the mug.
Assemble & Serve
- 6
Pour the base
Give the Michelada base one last stir, then pour it over the ice in the prepared mug, leaving roughly 2–3 inches of headroom for the beer and inverted bottle.
- 7
Top with beer
Open the chilled 12 oz Corona Extra. Place the neck of the bottle into the mug upside down so the bottle is perched at an angle inside the mug with the mouth submerged just below the surface of the base. As the beer naturally flows out it will mix slowly with the seasoned Clamato base. If you prefer, pour the Corona gently over the back of a spoon instead of inverting the bottle to avoid rapid foaming.
- 8