The michelada just might be my all-time favorite low-alcohol sipper, thanks to its savory nature. While restaurants and bars serve gussied-up versions of this classic Mexican libation, the bare-bones basics call for a Mexican beer, tomato juice, spices (ideally the blend Tajín Clásico, which is a combo of salt, chiles, and lime), and a choice of sauces, like Worcestershire, soy, or even teriyaki—sometimes mixed together, other times added separately, depending on who is building the drink. It ends up tasting sort of like a bloody Mary, but with a more mellow beer base instead of a vodka spike. Personally, I like extra spice and acid in mine (bring on the fresh lime juice!), and a pinch of salt mixed into the cocktail serves to accentuate its flavors for an extra-bright-tasting drink.
As is the case with most any recipe, the following is really a set of guidelines—if you like more or less spice, and more or less acid, feel free to adjust the measurements to suit your palate.
Recipe information
Yield
1 serving
Ingredients
2
2
1
½
¼
½
1
Need to make a substitution?
Preparation
Step 1
Place about ¼ cup salt on a small plate. Rub the rim of a Collins or pint glass (or a 16-ounce Solo cup—no need to get fancy) with one of the lime wedges to moisten it, then dip the rim in the salt to coat.
Step 2
Combine the tomato juice, lime juice, hot sauce, Worcestershire sauce, Tajín, and a pinch of salt in a small bowl and mix.
Step 3
Fill the prepared glass about three-quarters full with ice cubes and add the tomato juice mixture. Top with beer and garnish with the remaining lime wedge.
