Restaurants›The Handlebar Pub and Grill›Sol Chelada Recipe

Sol Chelada Recipe

Name: The Handlebar Pub and Grills SOL Chelada Recipe
Cook time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 12 oz Sol Mexican lager; 4 oz Clamato (tomato-clam juice); 0.5 oz Fresh lime juice; 3 dashes Hot sauce (e.g., Tabasco or Valentina); 2 dashes Worcestershire sauce; 1 tsp Salt (for rim); 1 tsp Chili-lime seasoning (optional, for rim); 1 each Lime wedge (for garnish and rinsing rim); 1 cup Ice

Inspired by The Handlebar Pub and Grill

Time5m

Serves1

Sol mexican lager and clamato.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chelada

12 oz Sol Mexican lager4 oz Clamato (tomato-clam juice)1/2 oz Fresh lime juice3 dashes Hot sauce (e.g., Tabasco or Valentina)2 dashes Original Worcestershire Sauce1 tsp Salt (for rim)1 tsp Chili-lime seasoning (optional, for rim)1 each Lime wedge (for garnish and rinsing rim)1 cup Ice

Method

Chelada

Prepare the glass

Run a lime wedge around the rim of a chilled pint glass or large beer glass. Combine salt and chili-lime seasoning on a small plate and dip the rim into the seasoning to coat evenly.

Add base ingredients

Fill the prepared glass with ice (about 1 cup). Pour in 4 oz Clamato, 0.5 oz fresh lime juice, 2 dashes Worcestershire sauce, and 3 dashes hot sauce over the ice.

Top with beer

Slowly and carefully pour 12 oz Sol Mexican lager into the glass to minimize foaming. Pour at an angle and allow the beer to settle so it mixes gently with the Clamato mixture.

Adjust and garnish

Taste and adjust hot sauce or Worcestershire to preference. Garnish with the reserved lime wedge on the rim (or float it in the drink). Serve immediately with a long spoon or straw for gentle stirring if desired.