A michelada is made with Mexican beer, lime juice, Clamato, hot sauce, and Worcestershire for a tangy, savory cocktail. It's refreshing, bold, and easy to make.

A glass rimmed with chili powder, filled with ice and a reddish drink, is garnished with lime slices while another beverage is being poured in.

There are few things I enjoy more than sipping an ice-cold michelada on a hot day. If you haven't tried one yet, it's a light and refreshing cocktail made with beer, lime, and a few bold, savory add-ins. It's tangy, a little spicy, and incredibly easy to sip-especially when the weather is warm.

I love how the flavors come together: fresh lime juice for brightness, Clamato for a savory edge, hot sauce for a bit of heat, and Worcestershire to round it out. Topped with a crisp Mexican beer, it's layered, lively, and surprisingly balanced.

Finished with a Tajín-rimmed glass and plenty of ice, it's simple to make and endlessly refreshing. It's the kind of drink I reach for when I want something cold, bold, and full of flavor without much effort.

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Kristen Stevens

Michelada Drink (Mexican Beer Cocktail)

A michelada made with Mexican beer, lime juice, Clamato, hot sauce, and Worcestershire. It's tangy, savory, and served with a Tajín rim.

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Prep Time 5

Total Time 5

Servings: 1 cocktail

Course: Cocktail

Cuisine: Mexican

Ingredients

Tajín + a lime wedge to rim the glass
Ice to fill the glass
2 ounces Clamato or tomato juice
1 ounce lime juice
2 teaspoons hot sauce more to taste
1 teaspoon Worcestershire sauce
6 ounces light Mexican beer

Method

Wet the rim of a beer glass with the lime wedge. Put the Tajin in a small dish, dip the wet rim into it, then fill the glass with ice.
Tajín + a lime wedge, Ice
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Add the clamato, lime juice, hot sauce, and Worchestershire sauce, then fill the glass with beer. Garnish with a lime wedge.
2 ounces Clamato, 1 ounce lime juice, 2 teaspoons hot sauce, 1 teaspoon Worcestershire sauce, 6 ounces light Mexican beer
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