Some beer companies have started selling Michelada premixed in cans. The canned varieties have been, in my experience, well, gross. And it’s so easy and cheap to make, there’s no reason to risk a bad Michelada.
There are many variations on the recipe out there. This one is just the one I happen to like. Other versions include tomato juice and soy sauce. (If you’re into clam juice, some variations are made with Clamato.)
- 1 lime
- 1 bottle / can Mexican beer
- Kosher salt
- Worcestershire sauce
- Hot sauce (Tapatio or Tabasco work)
Rim a chilled beer mug or pint glass with salt. Squeeze in the lime juice and add a pinch of salt. Add two dashes each of Worcestershire sauce and hot sauce. Pour in cold beer. (Be careful when pouring as the salt may cause it to foam more.)
Photo by Tavallai.