My husband and I first drank a Michelada at a restaurant in San Antonio, TX. I had doubts, however, I loved it! After trying it at other restaurants, none of them were as good as the restaurant where we first had one. Paul and I decided to come up with our own version and I’m hooked! Many say it is a summer kind of cocktail but I say you can have it all year round!
All of these ingredients can be found at your local grocery store. This may seem like a strange ingredient combination, but somehow it comes together! The Tajin seasoning (goes on the rim) can be found near produce in our stores. Pacifico is my favorite beer to use but use what you like!
½ (5oz) can or ¼ cup + 1 TB of Clamato juice
~1 TB Worcestershire Sauce
~1 TB Soy Sauce
3 dashes of Tapatio Hot Sauce
1 can of Mexican Beer (we prefer Pacifico or Modelo)
Tajin Seasoning (with lime)
- Put glass cup in the freezer to get cold. Cut the lime in half and run along the outer rim of the glass. Turning the glass, shake Tajin seasoning all around the outer rim
- Add clamato juice, Worcestershire, Soy Sauce, Tapatio, and a few dashes of Tajin
- Poor Mexican beer and squeeze juice of lime and mix
- Add any flavors as needed
My husband prefers a bit spicier so he will add a little more hot sauce
I love the lime flavor so I squeeze a little extra
You could also add some fresh Pineapple as a garnish. Why not?