Na Michelada Recipe

Name: Zany Grazes NA Michelada Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 0.25 cups Chamoy (thick sauce); 2 tbs Tajín seasoning; 3 cups Ice (large cubes); 1 to taste Large chilled mug (approx. 24 oz); 8 oz Clamato juice; 2 tbs House Digger mix (see notes); 1 oz Fresh lime juice; 0.5 tsp Worcestershire sauce; 0.5 tsp Hot sauce (e.g., Valentina or Tabasco); 0.125 tsp Freshly cracked black pepper; 0.125 tsp Celery salt; 0.25 tsp Optional: Maggi seasoning; 12 oz NA Michelob Ultra or NA Corona; 1 each Garnish: lime wedge; 1 each Garnish: pickled vegetable or celery stick (optional)

Inspired by Zany Graze

Time15m

Serves1

Our Texas sized mug filled with Chamoy, Tajin, Clamato, our House made Digger mix and your choice of NA Michelob Ultra or NA Corona.

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.

Rim and Glass Prep

1/4 cups Chamoy (thick sauce)

2 tbs Tajín seasoning

3 cups Ice (large cubes)

1 to taste Large chilled mug (approx. 24 oz)

Michelada Mix

8 oz Clamato juice

2 tbs House Digger mix (see notes)

1 oz Fresh lime juice

1/2 tsp Original Worcestershire Sauce

1/2 tsp Hot sauce (e.g., Valentina or Tabasco)

1/8 tsp Freshly cracked black pepper

1/8 tsp Celery salt

1/4 tsp Optional: Maggi seasoning

Finish (Non-Alcoholic Beer)

12 oz NA Michelob Ultra or NA Corona

1 each Garnish: lime wedge

1 each Garnish: pickled vegetable or celery stick (optional)

Method

Rim and Glass Prep

Chill and rim the glass

Place a large mug in the freezer for 10–15 minutes or fill it with ice water while preparing other components to chill. Pour Chamoy into a shallow bowl wide enough to rim the mug. On a small plate spread the Tajín in an even layer.

Working with the chilled mug, run a lime wedge around the outer rim and top lip of the glass (also rub a little inside lip if desired). Dip the rim into the Chamoy, rotating so the Chamoy coats evenly. Immediately dip the Chamoy-coated rim into Tajín, pressing lightly so the seasoning adheres. Set the mug aside.

Discard the ice water if used to chill and fill the mug about two-thirds full with large ice cubes (roughly 2–3 cups). The ice will keep the drink cold and slow dilution when you add the beer.

Michelada Mix

In a separate measuring cup or cocktail shaker (no need to shake vigorously), combine the Clamato juice (8 oz), House Digger mix (2 tbs), fresh lime juice (1 oz), Worcestershire (1/2 tsp), hot sauce (1/2 tsp), freshly cracked black pepper (1/8 tsp), celery salt (1/8 tsp), and Maggi seasoning if using (1/4 tsp). Stir or gently roll to combine all ingredients, tasting and adjusting heat or salt to preference.

Taste for balance: it should be savory, tangy, a little spicy, and slightly salty. Adjust: add up to 1/2 tsp extra hot sauce for more heat, 1/4 tsp more lime if too savory, or 1/2–1 tsp more Digger mix for more depth depending on your House mix intensity.

Pour the prepared Michelada mix into the prepared mug over the ice, leaving room at the top for the non-alcoholic beer (about 2–3 oz headspace). Stir gently once to integrate the mix with the ice.

Finish (Non-Alcoholic Beer)

Tilt the mug slightly and slowly pour the chilled NA Michelob Ultra or NA Corona (12 oz) down the side to preserve some carbonation and create a layered look. Pour gently until the mug is full but not overflowing.

Give the drink one gentle stir (about 2–3 rotations) to marry the beer and Michelada mix without flattening the beer. Taste and adjust with a small squeeze of lime if desired.

Garnish the rim or top with a lime wedge and, if desired, a pickled vegetable or celery stick. Serve immediately with a straw or stirrer and an extra napkin for the chamoy rim.