Micheladas are derived from the phrase “my cold beer,” or “mi chela helada.” Mexico gave rise to the michelada, and today there are numerous variations on the dish. You can use any dark beer you desire; in Mexico, XX Cerveza is customary. This dish is simple with a few add-ons available. Micheladas are excellent whether they have them or not. Add more lime wedges and a tamarind candy straw as garnish.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 1 lime, juiced
- 1 teaspoon chile-lime seasoning (such as Tajin®), or more to taste
- ice
- ½ cup tomato juice cocktail (such as Clamato®), chilled
- 1 tablespoon chamoy (Mexican chili fruit condiment)
- 1 teaspoon hot pepper sauce (such as Tapatio®)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- ¼ teaspoon cayenne pepper
- 1 (12 fluid ounce) can or bottle dark beer (such as Dos Equis XX Cerveza)
Instructions
- Rub lime juice around the rim of a glass and dip in chile-lime seasoning. Fill with ice.
- Combine tomato juice cocktail, chamoy, hot sauce, Worcestershire, soy sauce, and cayenne. Mix well and pour over ice. Fill the glass with beer.
Reviews
This is delicious but, full disclosure, I’ve never had Micheladas before. I’m hooked now! I made my own chamoy sauce per Yoly’s recipe. I bought Clamato juice and even though it has some dried clam broth in it, it does not taste like clams, thank goodness. I used Dos XX Amber beer in tall glasses. I could not find Tajin so I used Badia chili lime seasoning. This is similar to a Red Eye (American lager beer with tomato juice) but so much better because you have the lime, the sweet & spiciness of the chamoy, and saltiness of the soy and Worcestershire. I preferred mine with a long straw so I could stir it constantly. My husband drank it without a straw and commented when he got down to the bottom that he had reached “the good stuff”.
We call it Montana Sunset.
This is one of my favorite drinks. Make the first one just like this to get your base line. If its a little too hot for you, don’t add the cayenne. A little too salty, cut back a bit on the soy sauce. The Tajin is essential to this drink. You can find it in any grocery store these days.