This Cinco de Mayo sip on a refreshing Mexican Michelada! A popular Mexican beverage primarily consisting of beer, lime juice, tomato juice and hot sauce with chili salt rim. Serves 4 in minutes.
Two drink posts with a salty rim in a row? Is this a dream life or what?
The truth is that I really want to drink on Cinco de Mayo and a girl needs options. I’m kidding! sort of. This year, I wasn’t really inspired in the food department, which is odd because I love Mexican food. Although I did make these tacos. But where I wasn’t inspire with food, I was in the alcoholic beverage category. Because I love making cocktails!
So with that said, what is a Michelada? First, there’s a whole story on how it got its name; supposedly some guy named Michel mixed a beer with his lemonade or something. However in a nutshell, a Michelada is a refreshing beverage consisting of mainly beer but with the addition of fresh lime juice, hot sauce (say what?) and tomato juice along with some other optional add-ins. And you guys? You sip this from a salty chili rim and it’s absolutely delicious.
I’m not much of a Bloody Mary fan, however this Mexican Michelada is totally my thing.
To Make A Mexican Michelada You Will Need:
- margarita salt
- chili powder
- chipotle powder
- Clamato (or other favorite tomato juice)
- lime juice
- coconut aminos
- hot sauce
- Mexican lagers
- lime wedges
- black pepper
What Is Coconut Aminos?
Coconut aminos is a flavorful and salty sauce made from the fermented sap of coconut palm and sea salt, yet it does not taste like coconut at all. Its consistency and deeply brown color is similar to light soy sauce. It’s soy, gluten and wheat-free. With that said, coconut aminos is a healthy substitute for those with a restrictive diet.
Before you start: Chill your mugs. Rinse mugs under cold water and place them into your freezer for at least 30 minutes. As a result you will get a nice and frosty mug.
Add 3 tablespoons margarita salt, 2 teaspoons chili powder and 1/2 teaspoon chipotle powder into a small bowl.
Next, combine the 3 tablespoons margarita salt, 2 teaspoons chili powder and 1/2 teaspoon chipotle powder,
Stir to combine.
Run a wedge of lime around the rim of the mugs.
And dip each mug rim into the chili salt.
Next, add a few scoops of ice filling the mugs about 1/2 way.
Divide the Clamato juice (about 1/3 cup per mug) and the freshly squeezed lime juice (about 2 tablespoons per mug).
Next up the flavor by adding a couple shakes of Worcestershire sauce, coconut aminos. If you don’t have coconut aminos you can use low-sodium tamari or soy sauce.
And hot sauce.
Lastly, crack open a couple of those Mexican beers.
And top off each mug with enough beer until it reaches the top. Keep in mind, for 4 mugs you will need approximately 3 beers.
When you’ve finally reached the beer stage of the Michelada-making game, it means that you are this 👌🏻 close to maxing and relaxing.
Lastly, use a cocktail spoon to gently stir until everything has combined.
Finally, finish these mouthwatering drinks off with a lime wedge and freshly ground black pepper.
Sip and repeat.
The best unexpected drink combo ever because of the fresh lime juice and the subtle tomato flavor with the hot sauce and beer. Most importantly, let us not forget the salty chili rim!! It’s an absolutely delicious cacophony of flavors that will no doubt put you in the Cinco de Mayo mood while quenching your thirst.
Pass the guac and cheers to a beautiful weekend celebrating Cinco de Mayo!
Mexican Michelada Recipe
- 3 tablespoons margarita salt
- 2 teaspoons chili powder
- 1/2 teaspoon chipotle powder
- 1⅓ cup tomato juice, clamato or preferred tomato juice
- 1/2 cup lime juice, freshly squeezed
- 3 dashes Worcestershire sauce, or to taste
- 3 dashes coconut aminos, or to taste, may sub with tamari or soy sauce
- 3 dashes hot sauce, or to taste
- 24 ounces Mexican Lager , (like Sol, Dos Equis or Modelo)
- black pepper, for garnish
- lime wedges, for garnish
- Chill 4 beer mugs or glasses in the freezer for at least 30 minutes.
- Meanwhile, combine the salt, chili and chipotle powder in a shallow dish.
- Run a lime wedge around the rim of the mugs and dip into the salt.
- Add ice to the mugs and then pour 1/3 cup of tomato juice, 1/4 cup lime juice, a few dashes of Worcestershire sauce, coconut aminos and hot sauce into each one.
- Finish by filling the mugs with the Mexican beer and garnish with a lime wedge, black pepper and a little more hot sauce.
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