Michelada – Remixed

As I wrote a few days back I mixed my first Michelada. I knew of the drink, but looking at the ingredients, it just did not look like something I would find refreshing. How wrong I was. I used Pacifico, as this recipe called for. In my opinion, this “light” beer has a bit of a bitter taste, but it still worked out as the main liquid in the beer.

Yesterday I decided to pick up some Modelo Especial, which is a a bit smoother drinking beer. I was trying to offset a bit of the beer taste that as present when I first poured my Michelada. I also picked up some Maggi Seasoning Sauce (jugo sazonador). Usually used to create a broth, this was a salty liquid similar to Worcestershire sauce, but without all the spiciness.

My pour yesterday consisted of a 12 ounce can of Modelo, 6 ounces of Clamato (I still had the picante flavored in the refrigerator), two dashes of Worcestershire sauce, lime juice, El Yucateco Habenero Hot Sauce, a few dashes of Maggi Seasoning and Tajin Fruit Seasoning.

I covered the rim of the glass with the Tajin. Over ice I combined the Worcestershire, sauce, lime juice, hot sauce and the Maggi Seasoning. Once mixed I poured the beer and the Clamato together. I mixed it together and tasted.

I consider this a much better mix. What was better about it? There was a spicy aftertaste after downing a cold swallow of the Michelada. The spice stayed with you for a bit, which was nice. Also the fruit season of the Tajin was a nice flavor with the actual drink. I think I have greatly improved my Michelada. I would like try a darker beer, for example Negro Modelo and see how the flavors come together. The other option would to vary the hot sauce based on the Scoville scale.


With summer rapidly approaching it’s time to tidy up the backyard and get ready to light the grill for some BBQ and of course cocktails. It seems appropriate that I would just happen to start looking for a Michelada recipe as the days are heating up and getting longer.

Thankfully, a BBQ expert here at work provided me with a long email with outstanding BBQ recipes/ideas, as well as his recipe for a Michelada. Up to now, I liked my beer one way, ice cold. Never before had I contemplated using pouring tomato juice, lime juice or any other ingredient into my beer. Guess I am a beer purist so to speak. I don’t even use lime in my Corona.

I decided to give his recipe a try last week during my days off. I purchased a 6 pack of Pacifico, and a bottle of Picante flavored Clamato. Let me preface by saying growing up I can recall drinking V8 Juice as well as Snappy Tom, when my parents were entertaining. Never in a million years would I consider mixing tomato juice and clam juice. Just sounds terrible and probably didn’t taste much better.

With a bit of hesitation I placed the Clamato juice in my shopping cart and headed for the exit. At home I followed the “Afro-Mexican bartender’s” recipe. I added a few dashes of Worcestershire sauce and hot sauce. I took two lime and juiced them. I then added a dash of pepper, all of this over ice. I shook it to combine the ingredients. It was time to add the Pacifico and the Clamato. I poured 12 ounces of beer and 6 ounces of Clamato, stirred and prepared to taste.

Overall it had a pinkish-red appearance, not much of a beer smell, but more of a tomato juice smell. I tried to pour the liquids without creating much of a head, but what foam was created also carried a pink color, but did fade away. It was not time for the taste test.

I took a swig of the Michelada and moved it around my mouth and swallowed. I was pleasantly surprised with the taste, it was neither overpowering or bad tasting. In fact I actually found the flavor and taste refreshing. No wonder it’s a summer type drink. One thing I did not have was something to compare it to. I had never mixed my own Michelada or ordered one in the many Mexican/Tex-Mex restaurants I had eaten at.

I have not been perusing the Internet looking for other recipes, many include similar ingredients, but I have found some unique features to make a Michelada recipe a bit more personal. From my point of view I like spicy foods, so I am considering using more hot sauce. I also found some recipes that use a chili-salt on the rim as opposed to just salt. There is even another idea to use Jugo Maggi, a flavoring sauce I had never even heard of.

So I place on working on my own recipe and to make some more of these. Now who’s barbecuing?