Michelada
Lager with lime, hot sauce and Worcestershire in a salt-rimmed glass. Mexico's favourite beer cocktail.
Built in glass · Highball · Easy · about 2 minutes · about 4% ABV
Ingredients
- 30 ml Fresh lime juice
- 4 dashes Hot sauce
- 2 dashes Worcestershire sauce
- 300 ml Lager
- Lime wedge (garnish)
Method
- Salt the rim
- Ice the glass
- Add 30 ml fresh lime juice
- Add 4 dashes of hot sauce
- Add 2 dashes of worcestershire sauce
- Top with 300 ml lager
- Stir once
- Garnish
About the Michelada
The michelada comes from Mexico and spread in the mid-20th century. The name is often explained as "mi chela helada", meaning "my cold beer". Recipes vary from family to family, with lime, salt, chilli and sauces.
The beer and cider family. Beer has been mixed with other drinks for centuries. The British "shandygaff" mixed beer with ginger beer in the 1850s, the Black Velvet dates to 1861 and Mexico's michelada adds lime and spice. Beer drinks are long, light and easy to make for a crowd.
Michelada FAQ
What's in a Michelada?
30 ml fresh lime juice, 4 dashes hot sauce, 2 dashes worcestershire sauce, 300 ml lager, garnished with lime wedge.
How strong is a Michelada?
About 4% ABV once mixed with ice, which is 1.1 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Michelada?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Michelada in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
