How to Spice Up Your Beer: Make a Michelada

Bartender Hanuman Welch shows us how to make this spicy, refreshing Mexican beer cocktail.

  • michelada_21
  • Step 1: Mix salt and chili powder together on a small plate. Rub the rim of a pint glass or mason jar with a lime wedge and dip in the salt mixture. Yes, making a salt-rimmed glass is that easy.
  • Step 2: Pour a couple oz. of Clamato into a pint glass or cocktail shaker filled with ice.
  • Step 3: Add a couple dashes (or more) of your hot sauce of choice. We opted for Cholula.
  • Step 4: Add 2 oz. of fresh lime juice.
  • Step 5: Add a couple dashes of Maggi seasoning. This stuff is kind of like soy sauce, but contains a healthy dose of MSG. (Don't forget: MSG = umami)
  • Step 6: If you're using a cocktail shaker, shake the ingredients. If you're using a pint glass, simply stir the ingredients together.
  • Step 7: Pour your spicy, citrusy, umami-rich mixture into the prepared glass.
  • You just know this is going to be good.
  • Top the mixture with your favorite chilled Mexican lager—we're fans of good old Tecate, but we also like Pacifico, Corona, Modelo, and Sol.
  • Garnish your michelada with a lime wedge.
  • What are you waiting for? Imbibe!

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.

  • MD

    Does nobody appreciate the beer float anymore? (Use Miller High Life BTW)

Latest News