A Spicy Michelada Recipe, perfect for Cinco de Mayo. Ole!
Never heard of a Michelada?
That’s ok. If you love a good Bloody Mary, you are going to go nuts over this savory Mexican cocktail.
The first time I ever tasted a Michelada was at a little Mexican restaurant in Tennessee. We were there for Carson’s birthday dinner on an overnight weekend trip. He had requested Mexican food and was excited at the thought of wearing an oversized sombrero and being serenaded by a crowd of vivacious wait staff. Kids…
We all ordered absurdly large portions of Mexican comfort food and Lt. Dan and I ordered cocktails. Mine a top shelf margarita, and Dan’s a Michelada.
Our beverages came to the table and I immediately felt jealous of Dan’s Michelada, which had a inverted dwarf-sized bottle of cerveza protruding from the top of the glass.
I’m a sucker for good presentation.
After sipping my margarita, I leaned over to taste Dan’s cocktail.
Packed with savory appeal, his Michelada was a perfect accompaniment to the spicy entrees being set on the table. Light, yet robust.
Note to self, for our next Mexican meal.
Today’s Spicy Michelada Recipe is a zesty blend of spiced tomato juice, lime juice, Worcestershire, chili powder, and hot sauce, mixed with crisp Mexican beer.
It is reminiscent of a Bloody Mary, yet with a lighter perkier flavor, and a little punch of spice.
If you are not a fan of sweet cocktails, this is a fabulous beverage to sip while snacking on tortilla chips and fresh guacamole this Cinco de Mayo.
Although I never did find those tiny beer bottles for garnishes, I’m still a fan of this classic Michelada Recipe, and I think you will be too!
Find more amazing cocktails like this in our latest eCookbook, Craft Cocktails for the Home Mixologist.
Spicy Michelada Recipe
In a pitcher, mix the Clamato juice, fresh lime juice, Worchestershire, Sriracha, and chili powder.
- Place the squeezed limes in the bottom of 4 glasses then fill with ice. Pour the Clamato mixture evenly into the glasses.
Pour the Mexican beer over the Clamato mixture and stir. Top with additional beer if needed. Serve cold.
NOTE: For the spiced salt rim, stir 1 tablespoon honey with 1 tablespoon water. Pour onto a shallow plate. Then mix 1 tablespoon coarse salt with 1/2 teaspoon chili powder and pour onto a shallow plate. Dip the rim of each glass into the honey syrup and then into the spiced salt. Fill the glasses with ice and prepare the Micheladas.