Oh my goodness what a beautiful day we’re having! With warm weather in full swing, I’m so excited to get ready for some outdoor get togethers. Our back yard is equipped with all the essentials– a well-lit patio beneath a pergola, lots of plants so that you see minimal amounts of your neighbors, and speakers that look like rocks stealthily spread throughout the plot (great for pumping Bossa Nova all night long). Tony put all of this together, by the way. He’s a cool guy.
What better way to enjoy the coolness of the evening than to bust out some delicious Micheladas? This cold and spicy drink is absolutely perfect for just about any occasion. Here’s what they consist of:
- refreshing Mexican beer
- Clamato (that’s clam and tomato juice)
- hot sauce
- Maggi seasoning (kind of like a liquid bouillon, great for adding umami)
- black pepper
- lime juice
Although Micheladas are similar to a Bloody Mary, I wouldn’t necessarily classify them in the same category. Yes, Micheladas do have tomato juice, lime juice, and hot sauce, but they just aren’t the same. I absolutely love a good Bloody Mary, but I am definitely an even bigger Michelada fan. Because this drink uses bubbly beer instead of vodka, it feels more refreshing which I totally appreciate. I remember the first time I had a Michelada. It was one of those “eyes rolling into the back of your head” moments. Yeah, they’re that tasty.
Because these are so gosh darn delicious and easy to drink, this recipe which I am about to share is for an easy-to-serve Michelada base. That’s right, this recipe makes enough mix for 6 beers that way you don’t have to mix every one individually. Simply measure 1/3 of a cup of the base into a glass with ice, pour on your favorite Mexi beer and you’re all set to go! Perfect for sharing with friends and family. Sharing (and beer) is caring, after all. Did I mention they’re an age old remedy in Mexico for hangovers? You may or may not need this information in the future.
Too little time? Try this hack! You don’t have to make these Micheladas from scratch, one by one, but don’t stop there. Make this base ahead of time. The flavors will have time to meld together, creating an even more delicious drink. Also, if you plan to serve these at a party, you’ll have less stress on your hands the day of. People with Michelada base on hand be like, “I got this, man.” More time for enjoyment and less time being a bartender makes for a happy host.
Let us know what you think of our Michelada recipe. We’d love to hear from you! See you next time!
- 2 tablespoons kosher salt
- zest of 1 lime
- 1 ½ teaspoons cayenne (optional)
- 1 ¾ cups Clamato
- 1 cup freshly squeezed lime juice
- 2 tablespoons hot sauce (I used Tobasco)
- ¼ teaspoon Maggi seasoning
- ¼ teaspoon salt
- few heavy pinches black pepper
- 1 serrano chile, sliced
- 2 limes, cut into 8 wedges
- 6 (12-ounce) Mexican beers like Modelo, Corona, Tecate, or Dos Equis
- On a small plate, stir together the kosher salt, lime zest, and cayenne (if using). This will be the salt for rimming your glass.
- In a small pitcher, whisk together the Clamato, lime juice, hot sauce, Maggi, salt, pepper, and sliced serranos. This is your Michelada base.
- To make a Michelada, press one of the lime wedges to the rim of a large glass (pint glass or pilsner works great), then dip into the spicy salt. Pour ⅓ cup (or more if you like) of the Michelada base into the rimmed glass. Fill halfway with ice, add the serrano slices, then pour the beer over the ice, and stir. Garnish with a lime wedge, then dive in!