How To Make Micheladas

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #MyMicheladaMatch

It’s Michelada time! The sun is finally shining in NYC and that means taking a trip to Central Park, laying a blanket, grabbing a book and drinking my favorite beer cocktail with some cheddar-stuffed jalapeños.

Micheladas remind me of my heritage. Even though they are traditionally a Mexican drink, I first tried them in Puerto Rico. Shoutout to mami for introducing me to them!

A beer-based cocktail made with lime, hot sauce, English sauce, and often tomato or Clamato juice, Micheladas are served over ice with a salted rim. There are dozens of recipe variations, which depend not only on which part of Mexico you’re in, but also who’s serving it.

Sadly, I can’t travel to Mexico every time I want a Michelada, verdad? So a picnic with friends in Central Park will do! Chilling in the park is a must do during the summer, but this time, I decided to go by myself. I first stopped at Walmart to find the Clamato juice and the cheddar-stuffed jalapeños (the perfect pairing, lo sé!) at their Deli. I then headed home to prepare it all. One of my secrets when cooking is adding a homemade sauce to everything I eat so for the jalapeños, I ended up mixing some avocados with tartar sauce, cilantro, lime juice and a pinch of sea salt.

Micheladas has always been a staple in the Latino culture but if you’re asking yourself why this beertail looks a lot like a Bloody Mary, that’s because it pretty much is… only with beer instead of vodka. You can make them as spicy as you like, plus they’re a great refreshment for the upcoming hot summer days.

First of all, let’s talk about Clamato. It doesn’t taste like fish, which is what I always thought, it’s really just salty tomato juice. Apart from the delicious Clamato juice, I like to incorporate my favorite Mexican beer with Tajín, a popular Mexican seasoning. As a Puerto Rican, I’m supposed to like Adobo, but I can’t deny it, Tajín wins this one. Blame my Mexican friends for making me a Tajín addict.

My favorite recipe is one that a Mexican friend living in Texas taught me. It incorporates all my favorites from Mexico! I really hope you give it a try and indulge in this delicious drink. When you do, snap a picture and tag me! I would love to see what changes you make to this recipe or if you choose to follow it, al pie de la letra. Skip the wine and cheese in your upcoming picnic and surprise your friends this upcoming July 12th with a little bit of Mexican flavor. Michelada Day is this day so they’ll appreciate you taking the risk of trying and learning how to make them! Don’t forget to visit the My Michelada Match website to check out other great Michelada recipes and pairings! 

 

Micheladas (Makes about 8 beer cocktails)

  • 4 cups (32 oz) cold Clamato juice Original Flavor
  • 1/2 cup fresh lime juice
  • 1/2 cup ice
  • 1 teaspoon soy sauce
  • 3 tablespoons salt
  • Mexican seasoning for the mason jar rim
  • Three 12-ounce bottles Mexican lager
  • Flowers as garnish!

You Might Also Like