Michelada Cocktail Recipe

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Michelada Nutrition Facts






Created by

Nic Polotnianko

I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.

Last Updated: January 7, 2024


The Michelada is a popular Mexican cocktail that originated in the early 20th century. It is believed to have been created by a Mexican general named Michel Esper, who enjoyed mixing beer with lime, salt, and hot sauce. The name Michelada is a combination of the words 'Michel' and 'chelada', which means 'my cold beer' in Spanish. This refreshing cocktail is perfect for hot summer days and is often enjoyed during brunch or while watching sports events.

  • Origin: Mexico
  • Created by: General Michel Esper
  • Popular for: Brunch, sports events

How Michelada Tastes?

The Michelada has a unique, tangy taste that combines the flavors of beer, lime, and spices. It is savory, slightly spicy, and has a hint of saltiness. The overall taste is refreshing and invigorating.

Interesting facts about Michelada

  • The Michelada is sometimes referred to as a 'Mexican Bloody Mary' due to its similar flavor profile and use of tomato juice.
  • There are many regional variations of the Michelada, with some recipes including ingredients like Worcestershire sauce, Maggi seasoning, or Clamato juice.
  • The Michelada is often served in a glass with a salted rim, similar to a Margarita.



The lime adds acidity which can cut through the richness of the beer and the tomato, giving the drink a refreshing edge. Without lime, you'd miss the tang that's so crucial in a Michelada. Too much, and your drink becomes a sour fiesta.

Alex Green

Coarse Salt

The coarse salt on the rim is a gritty buddy that doesn't dissolve too quickly - offering an intermittent contrast. Skip it, and your lips will yearn for that salty kiss between sips.

Mary Mitkina

Chilled Beer

A backbone of the drink, chilled beer usually of a lighter variety such as a lager, maintains the refreshing quality. Choose a dark beer and things can get a bit too heavy. Too light and you could be watering down the party.

Emma Rose

Tomato Juice

Here for the savory soul, tomato juice blends umami with the rest of the flavors. Think of it as the middle-ground mediator. Cut it out and the drink loses its signature heartiness.

Alex Green

Hot Sauce

The hot sauce brings the heat, the punch, and the howdy-do! Just a teaspoon can turn the tide of this peaceful liquid land into a delightful scorching desert. But, tread lightly - an extra drop, and you might just set sail on the SS Spicy.

Mary Mitkina

Worcestershire Sauce

Worcestershire sauce is the unassuming dark horse full of depth - the complex tang and savory touch it adds are irreplaceable. An excess, however, turns the cocktail into a salty sea.

Emma Rose

Ground Black Pepper

Ground black pepper has a two-fold mission: depth and spice. A pinch unites distinct flavors under one peppery roof without stealing the show. Forget it, and you'll miss that subtle kick-the-can bite.

Alex Green

Ice Cubes

Ice cubes ensure your Michelada stays chill, like your favorite aunt at a family reunion. They keep the heat in check and prevent the audacious display of warm beer aunties tend to frown upon.

Mary Mitkina

Recipe. How to make Michelada Drink

  1. Prepare the glass:
    • Cut the lime in half and rub one half around the rim of a tall glass.
    • Pour the coarse salt onto a small plate and dip the rim of the glass into the salt to coat.
  2. Mix the cocktail:
    • Squeeze the juice from the remaining lime half into the glass.
    • Add the tomato juice, hot sauce, Worcestershire sauce, and a pinch of ground black pepper.
    • Fill the glass with ice cubes and pour in the chilled beer.
    • Stir gently to combine the ingredients.
  3. Serve:
    • Garnish with a lime wedge and enjoy!

Pro Tips

  • Use fresh lime juice for the best flavor.
  • For a spicier Michelada, add more hot sauce.
  • Chill the glass before serving for a more refreshing cocktail.

Perfect Pairings


Grilled shrimp or oysters can be a match made in heaven due to their brininess complementing the tomato and lime.


Ice-cold Michelada and tortilla chips with guacamole are a no-brainer. Consider also pairing with peanuts or spicy nuts for a crunchy contrast.

Mexican Cuisine

A bowl of ceviche or tacos of choice sync up nicely with the Michelada's zesty and spicy flavors.


Grilled sausages or barbecued ribs work well, especially with the smoky notes picked up from the grill.

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What you could change in Michelada

  • Lemon can be used instead of lime.
  • Tabasco sauce can replace the hot sauce.
  • Clamato juice can be used instead of tomato juice for a different flavor profile.

Explore all drinks starting with M here

And of course - twists🍹

Smoky Michelada

Add a 1/2 teaspoon of smoked paprika to bring a campfire twist.

  1. Follow the original recipe.
  2. Add the smoked paprika with the other spices.
  3. Stir with a smoky chunk of mesquite wood (kidding, a regular stirrer will do).

Get ready for a savory and smoky experience that pairs wonderfully with barbecue.

Green Michelada

Substitute tomato juice for 4 ounces of tomatillo salsa verde for a tangy twist.

  1. Follow the original recipe, excluding the tomato juice.
  2. Add the salsa verde in its place.

The result is a fresher, zippier concoction that's a tad less heavy but still packs a punch.

Tropical Michelada

Mix in 2 ounces of pineapple juice for a sweet and acidic kick.

  1. Follow the original recipe.
  2. Add pineapple juice before the beer.
  3. You could also add a pinch of Tajín seasoning for an extra zest.

The pineapple adds a tropical taste that's perfect for beach days or pretending you're on vacation in the comfort of your backyard.

In case you forgot basics how to make Michelada

Insert the spoon into the glass until it touches the bottom. Keep the back of the spoon against the inside wall of the glass, and stir in a smooth, circular motion. The goal is to swirl the ice and ingredients together without churning or splashing.

Learn everything on how to stir

Garnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).

Learn everything on garnishing

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Frequently Asked Questions on Michelada

What type of beer works best for a Michelada?

Most traditional recipes call for a light Mexican lager, but feel free to experiment with your favorite type of beer.

Are there any food pairings that go well with a Michelada?

Yes, Michelada pairs well with a variety of dishes, especially spicy foods and traditional Mexican dishes like tacos, nachos or ceviche.

What's the difference between a Michelada and a Bloody Mary?

While both drinks use tomato juice and similar seasonings, Michelada uses beer as the main alcohol while Bloody Mary uses vodka.

Can a Michelada help cure a hangover?

Some people believe that Micheladas can help with hangovers due to its blend of spicy, salty and citrus flavors. However, there's no scientific evidence to support this.

Can I make a non-alcoholic version of Michelada?

Yes, you can simply replace the beer with a non-alcoholic beer or soda water for a refreshing non-alcoholic drink.

Is Michelada a seasonal drink or can it be enjoyed all year round?

Although it's particularly refreshing on hot summer days, Michelada can be enjoyed at any time of the year.

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