The michelada is my favorite drink in the summer, particularly when the sun is blazing overhead. It’s a drink that marries beer and the savory cocktail in the most delightful way. It’s also a drink that’s best prepared in individual servings because there are countless variations. No two people seem to like them the same way, but that’s kind of the beauty of it.. it can be customized to just about anyone’s taste.

Here’s my version of it:


  • 1 12-ounce beer, preferably a dark Mexican beer like Negra Modelo
  • limes – squeeze approx. 1/4 cup of fresh lime juice per drink + cut a few into quarters
  • bloody mary mix or tomato juice + worcestershire sauce and/or soy sauce and/or a dash of maggi and/or black pepper
  • coarse salt
  • hot sauce (optional)
  • tequila (optional)
  • pour salt onto a small plate
  • cut one of the limes into eights and rub the rim of the glass with one of the lime slices
  • dip into the salt to coat the rim
  • fill the glass with ice cubes
  • pour in lime juice
  • add bloody mary mix or tomato juice to taste (I like about 3 ounces). This component can also be left out for a ‘chelada’
  • add a dash or two of hot sauce
  • pour in beer
  • top with 2 ounces of tequila
  • stir and enjoy, preferably on a hot summer day.

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