Micheladas originated in 1940s Mexican cantinas as hangover cure—the tomato juice actually neutralizes alcohol's dehydrating effects.
Michelada
Dive into the vibrant flavors of a Michelada, a zesty Mexican cocktail that’s sure to invigorate your palate! This thirst-quenching delight blends ice-cold beer with tangy lime juice and a dash of savory hot sauce, creating the ultimate refreshment for any occasion. Perfect for sunny days or lively gatherings, this drink is your new go-to for a taste of fiesta in a glass!
Prep
5
min
Cook
5
min
Serves
1
people
Level
beginner
The Story
This Mexican hangover cure was invented in 1960s San Luis Potosí when bartender Michel Ésper mixed his grandmother's Bloody Mary recipe with local Tecate beer—the Worcestershire sauce is pure British colonial leftovers from when English sailors traded their fermented anchovy elixir for Mexican silver, creating the world's most effective morning-after medicine that tastes like a liquid taco.
Regional Twist
In Guadalajara's Tlaquepaque district, they muddle fresh tomato chunks instead of juice and double the Worcestershire sauce, creating a chunky, savory mess that locals call 'liquid salsa.'
📝 Ingredients
Shopping List
- 1 bottle beer
- 1 unit lime
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- hot sauce (to taste)
- as needed cups ice
- salt (to taste)
- ½ cup (118 ml) tomato juice
- worcestershire sauce (to taste)
👨🍳 Instructions
- 1
Rim the glass with lime juice and dip it in salt.
- 2
In a glass, combine the tomato juice, hot sauce, Worcestershire sauce, salt, and black pepper.
- 3
Add ice cubes to the glass.
- 4
Pour the cold beer into the glass and stir gently.
- 5
Garnish with a lime wedge and enjoy.
💡 Pro Tips
- ✓Chill your glass to 35-38°F before rimming because cold glass prevents salt from dissolving and maintains rim adhesion for 15-20 minutes longer.technique35-38°F
- ✓Use coarse kosher salt mixed with tajín in a 3:1 ratio for rimming because larger crystals provide better texture contrast and don't dissolve as quickly from condensation.ingredient3:1 ratio
- ✓Pour beer down a bar spoon at a 45-degree angle to preserve 60-70% of carbonation, which prevents the tomato juice mixture from becoming diluted and flat.technique45-degree angle
- ✓Add tomato juice mixture first, then ice, then beer to create natural layering that allows gradual mixing and prevents immediate foam overflow.timing
- ✓Use tomato juice with 4.5-5.5% acidity because higher acidity balances the beer's maltiness and enhances the lime's tartness without curdling.ingredient4.5-5.5% acidity
Share this recipe
Prep
5
min
Cook
5
min
Serves
1
people
Level
beginner
Share this recipe
Micheladas originated in 1940s Mexican cantinas as hangover cure—the tomato juice actually neutralizes alcohol's dehydrating effects.
Michelada
Dive into the vibrant flavors of a Michelada, a zesty Mexican cocktail that’s sure to invigorate your palate! This thirst-quenching delight blends ice-cold beer with tangy lime juice and a dash of savory hot sauce, creating the ultimate refreshment for any occasion. Perfect for sunny days or lively gatherings, this drink is your new go-to for a taste of fiesta in a glass!
The Story
This Mexican hangover cure was invented in 1960s San Luis Potosí when bartender Michel Ésper mixed his grandmother's Bloody Mary recipe with local Tecate beer—the Worcestershire sauce is pure British colonial leftovers from when English sailors traded their fermented anchovy elixir for Mexican silver, creating the world's most effective morning-after medicine that tastes like a liquid taco.
Regional Twist
In Guadalajara's Tlaquepaque district, they muddle fresh tomato chunks instead of juice and double the Worcestershire sauce, creating a chunky, savory mess that locals call 'liquid salsa.'
📝 Ingredients
Shopping List
- 1 bottle beer
- 1 unit lime
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- hot sauce (to taste)
- as needed cups ice
- salt (to taste)
- ½ cup (118 ml) tomato juice
- worcestershire sauce (to taste)
👨🍳 Instructions
- 1
Rim the glass with lime juice and dip it in salt.
- 2
In a glass, combine the tomato juice, hot sauce, Worcestershire sauce, salt, and black pepper.
- 3
Add ice cubes to the glass.
- 4
Pour the cold beer into the glass and stir gently.
- 5
Garnish with a lime wedge and enjoy.
💡 Pro Tips
- ✓Chill your glass to 35-38°F before rimming because cold glass prevents salt from dissolving and maintains rim adhesion for 15-20 minutes longer.technique35-38°F
- ✓Use coarse kosher salt mixed with tajín in a 3:1 ratio for rimming because larger crystals provide better texture contrast and don't dissolve as quickly from condensation.ingredient3:1 ratio
- ✓Pour beer down a bar spoon at a 45-degree angle to preserve 60-70% of carbonation, which prevents the tomato juice mixture from becoming diluted and flat.technique45-degree angle
- ✓Add tomato juice mixture first, then ice, then beer to create natural layering that allows gradual mixing and prevents immediate foam overflow.timing
- ✓Use tomato juice with 4.5-5.5% acidity because higher acidity balances the beer's maltiness and enhances the lime's tartness without curdling.ingredient4.5-5.5% acidity