Classic Michelada
This easy, refreshing michelada rims a tall glass with chamoy and Tajín, then fills it with fresh lime and lemon juice, your favorite michelada mix, and an ice-cold Mexican lager poured slow and steady to keep all the bubbles alive. It's tangy, savory, and spicy all in one, the perfect drink for hot days, game days, and lazy weekend afternoons!
Equipment
- Glass
- Jigger
- Measuring spoon
- Bar spoon
Ingredients
For the Rim:
- Chamoy or lime, for rimming
- Tajín, for rimming
For the Michelada:
- 2 tbsp freshly squeezed lime juice
- 1 tbsp freshly squeezed lemon juice
- ¼ cup store-bought michelada mix
- 1 12 oz cold Mexican lager (Modelo, Pacifico, or Tecate), very cold
- Ice
For Garnish:
- Lime wheel
Instructions
- Run a lime wedge around the rim of a large glass or rim it with chamoy. Dip the rim generously into Tajín so it coats all the way around.
- Fill the glass with ice. Add the lime juice, lemon juice, and michelada mix directly over the ice and stir to combine. Taste before adding the beer and adjust as needed. It should taste intensely flavored on its own since the beer will dilute and balance everything once it’s added.
- Pour the cold beer slowly down the side of the glass so the carbonation stays intact. Do not pour straight down the center or you will lose all the bubbles. Stir very gently once from the bottom to combine without deflating the beer.
- Finish with a lime wheel on the rim and serve immediately.
Notes
- Use the coldest beer you can! A warm or room-temperature lager will foam up the second it hits the mix and go flat fast.
- Pour the beer down the inside wall of the glass slowly. Pouring straight into the center kills the carbonation and leaves you with a flat drink.
- Taste the base before adding the beer. It should taste a little too strong on its own because the beer stretches and mellows everything out.
- Chamoy on the rim gives you a sweet-spicy-tangy edge that plain lime can’t match, it’s worth the extra step.
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