Spicy Mexican Michelada

Savory with sting…

There’s no doubt that when you look at a spicy Mexican michelada recipe that your mind can easily go into overload trying to comprehend the possible flavor. Stop trying, just trust us: It’s shockingly delicious. There’s a savoriness here, tangy, salty, and spicy. And through it all is a very subtle fish undertone from the Clamato. It’s a strange mix, yes, but it all just works.

The heat source is Tabasco and cayenne pepper from the coated rim. If you want a little more heat, add a pinch or two of cayenne directly to the recipe. It’ll liven things up. 

Spicy Mexican Michelada

4 from 2 votes

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings 2 cocktails

Ingredients

  

1x2x3x

• Mexican lager beer 12 oz, chilled
• 1 1/3 cup Clamato chilled
• 1 tablespoon fresh lime juice approx. 1/2 lime
• 1/4 teaspoon Tabasco Sauce
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon Maggi seasoning

For the rim seasoning

• 1 lime wedge sliced in the middle for garnishing
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper

Instructions

 

• Mix the salt and cayenne pepper fully, then rub the lime wedge around the rim of the serving glass.
• Gently coat the rim of the glass by dipping it into the cayenne and salt mix.
• Add ice to the glass (optional).
• In a separate shaker, add all ingredients (except beer), then slowly pour the beer over top. Gently stir to combine.
• Pour the michelada into the cayenne-rimmed glass and serve.

Notes

Want extra heat? Add a pinch of cayenne pepper to the recipe itself.

If no Maggi seasoning available, in its place opt for:
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery salt

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