The michelada ingredients are pretty straightforward; however, there have been numerous variations over the years, making it confusing to some people.
Today, I’ll stick to the original versions and share my knowledge with you (as a Mexican and former bartender, I think I qualify).
So if you’re looking for a refreshing and unique way to enjoy your favorite beer, look no further than the Michelada.
This beer cocktail, which originated in Mexico, is a spicy, savory, and tangy drink that is perfect for any occasion.
Whether you’re looking to impress your friends at a party or simply want to enjoy a new and delicious drink, the Michelada is a must-try.
In this ultimate guide, I’ll take you through everything you need to know to make the perfect Michelada, from the history of the drink to the different variations and ingredients you can use.
Michelada history
It is believed that it all started in San Luis Potosi when in the 1970s, a man named Michel Esper arrived at a sports club with a terrible hangover.
He asked for a beer, prepared it with salt, lemon, and hot sauce, and continued drinking his beer mix for several days. Hence, the drink took its name to be called Michelada.
Although the classic michelada includes salt, lemon, Worcestershire & Tabasco sauce, and obviously beer, its recipe may vary in other Mexican cities.
In Mexico City and its surroundings, it is prepared with ONLY lemon and salt.
North of the country, people add “clamato” cocktail and shrimp broth (in northern coastal areas) with a mixture of seasoning sauces.
Now, I will present a selection of “micheladas” prepared for any occasion.
Their names change and mutate, but their flavor stands out for the delight of all of them (these are the most popular in Mexico).
You may want to read: 7 Best Mezcal Cocktails: Easy to Make and Delicious
Cuban Michelada
- Light or dark beer (355 ml)
- Juice of 2 limes (if small)
- Salt and chili powder to taste
- About 10 drops of Worcestershire sauce
- About 8 drops of Maggi juice
- Ice
- 3 drops of Tabasco sauce
Rim a glass (you can do it with tajin or simply with salt), and add lime juice and ice cubes. Add the sauces and finally pour the beer.
Keep in mind that these michelada ingredients are standard. You can always add more or less of something.
Michelada ingredients with clamato
- Dark beer – Negra Modelo works best with this recipe (355 ml)
- Juice of 2 limes (if small)
- Salt and chili powder to taste
- About 10 drops of Worcestershire sauce
- About 8 drops of Maggi juice
- Tabasco sauce
- Lemon and salt to rim the glass
- Clamato
Cover the rim of the glass with lemon and frost with salt. Add lemon juice and sauces. Add the clamato to cover one-third of the glass and serve the beer.
Chelada
- 355 ml beer (preferably Corona)
- Lime juice
- Salt
- Ice
- Frost a glass, add the lemon juice, the ice cubes and pour the beer.
Chamochela
- 355 ml of beer
- 3 tablespoons liquid chamoy
- 1 glass of pineapple juice
- 5 tablespoons of coconut cream
It is typical of Acapulco. Add the chamoy and coconut cream to a jar and mix until a thick pink liquid is formed.
Add some pineapple juice and mix again; when the mixture is homogeneous, add the rest of the juice up to half of the glass and then the beer. Be careful not to make too much foam when adding the beer.
Mariner Michelada
- 4 blonde beers
- ¼ cup piquín or chiltepin pepper
- ½ cup lime juice
- 16 shrimp, cooked and peeled
- 4 skewer sticks
- 2 ¼ cups Clamato
- ¼ cup fresh orange juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 serrano chile, cleaned and seeded
Frost four jars with the piquín chile. Dredge shrimp in lime and breading with chile, spear on a skewer. Mix the Clamato with lime juice, orange juice, Worcestershire sauce, pepper, salt, garlic, chili, and a beer.
Split the mixture among the four frosted jars, fill the remaining one with beer, and top it off with the shrimp skewer.
Michelada Diabla
- 1.5 ounces of tequila
- Tabasco sauce, to taste
- 1 1/2 lime juice
- Salt to taste
- 1 beer
- Ice
*Some like to add Clamato to this recipe.
Frost the rim of the glass with salt. Pour in the ice cubes, add the tequila and Tabasco sauce. Add the lime and a pinch of salt. Fill the glass with beer and enjoy.
Macholada
- 355 ml of dark beer
- 1.5 ounces of reposado mezcal
- ½ jalapeño bell pepper cut into small pieces
- Tabasco sauce
- Worcestershire sauce
Frost the glass with chili powder, lime, and salt. Mix mezcal, chile, and sauces well with an ice cube pour into a glass; pour in the beer.
Gomichela
- Juice of 2 limes
- 1 tablespoon Worcestershire sauce
- 8 drops Maggie juice
- 1 dark beer
- Lemon and salt, to frost the glass
- 3 tablespoons liquid chamoy
- 2 tablespoons liquid tamarind
- Gummies and tamarinds of your choice
- Piquín chili bell pepper
Frost the jar with the help of a flat plate covered with chamoy and a plate of chile piquín. Dip the gummies in the chamoy and then in the chile.
Insert them into a wooden stick. Pour two tablespoons of tamarind inside the jar, and repeat with the chamoy. Add the sauces and lime, and pour in the beer.
Enjoy! If you know additional michelada ingredients and recipes, please share them with us! Your comments and feedback are greatly appreciated.
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