All photos by Liz Barclay (@liz_barclay)

Forget the bellini, forget the bloody Mary, and definitely forget the mimosa. It’s the michelada—a spicy, savory Mexican beer cocktail made with lime juice, hot sauce, and Worcestershire sauce—that is the king of brunch drinks. This cocktail can be made with pretty much any old can of beer you have in your fridge, but if you’re going to pick up a 6-pack, just buy your favorite light Mexican lager (Tecate, Corona, Pacifico, Modelo, and Sol are all good options). We promise, making this drink is super easy, even when you’re not feeling your best (Mexicans call it “crudo”) on Saturday or Sunday morning. The version we made is with Clamato—a delicious blend of tomato juice and clam broth—but if you want to leave it out, it’s up to you.

So make a glass, a pitcher, a bucket, or fill up a bathtub with the spicy beer cocktail, and pretend you’re at the beach in Mexico working on your suntan.

Click through the slideshow for a step-by-step visual of how to make a Michelada. 


Makes 1 serving


2 oz. chilled Clamato (optional)
1 bottle or can chilled Mexican lager
2 oz. fresh lime juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (such as Cholula or Tabasco)
A couple dashes Maggi Seasoning
Kosher salt
1/2 tsp. chili powder
Lime wedges (for serving)


Mix the salt and chili powder together on a small plate. Rub the rim of a pint glass or maison jar with a lime wedge and dip in salt mixture.

Fill the salt-rimmed pint glass with ice.

Pour the Clamato, Worcestershire sauce, hot sauce, lime juice, and Maggi seasoning in the pint glass. Stir the ingredients together.

Pour beer into the glass, and garnish with lime wedges.

Add beer to glass per individual taste.