Spicy, tangy, refreshing… the Michelada is a full-bodied and unforgettable way to have a beer.
I still hang out with my construction buddies, because they’re also my musician buddies. Many of them professional, too. We all just do what’s practical when we need to, especially in the 21st century. During the summer, even when I’m not helping my friend remodel a kitchen or build an upstairs addition, I’ll go over to their house and relax in the backyard with a few bottles of suds. And it was there that I learned about tonight’s drink, the interesting and unforgettable Michelada.
Simply put, it’s a beer mixed with hot sauce, soy sauce, Worcestershire and sometimes tomato or Clamato juice. The first time I was offered one, I politely said “heck no”, only I didn’t say “heck”. On paper, it doesn’t sound right. However, my curiosity got the better of me, and one afternoon I asked my friend to make a glass for me. All of those flavors definitely “pop”, for lack of a better word, and the bubbly beer not only lightens up their intensity, but somehow makes everything work in a satisfying way. Full-bodied, thirst-quenching and spicy enough to make you sweat, the Michelada is supposedly good medicine if you hit the sauce a little hard the night before. I’ve yet to test that theory, so don’t quote me on it.
According to cocktail legend, the Michelada was invented in Mexico in the 1960s by Michel Ésper. A member of the tennis club Deportivo Potosino, it is said that after a match during a hot afternoon, Ésper asked the bartender to give him a beer with lime, salt and ice. Other players caught wind of this concoction and started asking for “Michel’s lemonade”. Over time, this was changed to “Michelada”, as well as the other more robust ingredients being added to it. How the drink came about as we know it today is the subject of much speculation, with many thinking it just happened naturally throughout the cantinas of Mexico over the years. Like it created itself, maybe? That’d be weird. Cool, but weird.
If you’re scratching your head over this recipe, give one a try. You won’t forget it.
What Is The Best Beer To Use For A Michelada?
Our recipe suggests a Mexican lager and lists Modelo, specifically. This is a great choice, and if you wind up using an American lager instead, and then try a Mexican one, you’ll notice the subtle difference in flavor. Both work and make for a balanced and intense beverage. Honestly, you can play around with any amber-colored beer and see which charges your palate up. Make sure the cerveza is nice and frosty cold before crafting a Michelada with it.
Ingredients
- 1 tablespoon kosher salt
- 1 lime sliced into wedges
- 2 teaspoons hot sauce or to taste
- 1 teaspoon soy sauce
- 2 teaspoons Worcestershire sauce
- 12 ounces chilled Mexican lager e.g. Modelo
- 4 ounces chilled Clamato or tomato juice optional
Instructions
- Roll the wet rim of a pint glass across a plate of salt to get it coated.
- Squeeze the lime wedges over the glass to release their juices, then let the wedges drop into the glass.
- Add the hot sauce, soy sauce, and Worcestershire sauce. Pour the chilled Mexican beer slowly. If desired, add the optional Clamato or tomato juice.
- Gently stir the ingredients with a barspoon to blend and fill the glass with ice cubes before serving.
Nutrition
WHAT GLASSWARE AND GARNISH ARE USED?
A chilled pint glass with a salted rim, filled with ice and a lime wedge on top is how you’ll want to serve and drink the Michelada.
WHAT IS THE BEST HOT SAUCE TO USE?
No two hot sauces are alike. Each has a different flavor, texture and consistency, so you can always use what you like. But for a more authentic-tasting drink, get some Cholula or Valentina if you can find a bottle near you.
Similar Drinks To The Classic Michelada
The Michelada is what’s known as a cerveza preparada or “prepared beer”. And if this style of drink is the kind of thing that goes down easy on a hot and sunny day, you’ll be pleased to know that Twist & Toast has a cool collection of cerveza preparada recipes that you can do a little weekend exploring with. Check these out and start curing that parched throat of yours right now.
- Beer Paloma – Tart, tangy and full of suds, this extra boozy cocktail is sure to put a smile on your face.
- Spaghett – This oddly named drink is both citrusy, sudsy and strong.
- Boilermaker – Sometimes there’s nothing finer than a shot and a beer.
- Corona Sunrise – A simple, fizzy and refreshing take on the Tequila Sunrise.
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