Bloody Marys

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THE MEXICAN BLOODY MARY

The
Michelada

Mexican beer, lime, tomato, hot sauce, and a Tajín rim. The Bloody Mary’s beach-loving cousin — lower in alcohol, higher in refreshment, impossible to drink just one.

3
Min Prep
1
Serving
16 oz
Pint Glass

The Michelada is what happens when a Bloody Mary goes to the beach. Mexican lager replaces the vodka, lime juice replaces the lemon, Tajín replaces the celery salt rim. It’s lower in alcohol than a classic Bloody Mary, dramatically more refreshing, and the right brunch drink in any climate warmer than 75 degrees.

Ingredients
  • Mexican lager (Modelo, Pacifico, Tecate), cold12 oz
  • Tomato juice or Clamato3 oz
  • Fresh lime juice1 oz (about ½ lime)
  • Worcestershire sauce3 dashes
  • Mexican hot sauce (Valentina or Cholula)½ tsp
  • Maggi seasoning (optional but recommended)2 dashes
  • Tajín or chile-lime salt (for the rim)1 tbsp
  • Lime wedge (for rimming)1
  • Lime wheel (garnish)1
  • Pickled jalapeño slice (garnish)1
  • Celery stalk (optional garnish)1
Instructions
  1. 1Rim a tall pint glass with Tajín. Run a lime wedge around the rim, then press into the seasoning on a small plate until heavily coated. Use lime juice, not water — the citric acid locks the salt in place.
  2. 2Fill the glass halfway with ice — large cubes are best to slow dilution.
  3. 3Add the lime juice, Worcestershire, hot sauce, and Maggi seasoning to the glass.
  4. 4Pour in the tomato juice or Clamato.
  5. 5Slowly top with cold Mexican lager. Pour gently along the side of the glass to preserve the foam.
  6. 6Garnish with a lime wheel floating on top, a pickled jalapeño slice perched on the rim, and a celery stalk standing in the drink. Serve immediately with the remaining beer in the bottle alongside — you’ll be topping the glass up as you drink.
Note Clamato makes a deeper, more savory Michelada (this version is sometimes called a Cubano or Michelada Cubana). Plain tomato juice makes a brighter, lighter version. Maggi seasoning is the secret ingredient most American bars skip — it’s a fermented wheat protein sauce that adds umami in the same way fish sauce does but with a different character. Find it in the Mexican aisle of any grocery store or any Asian market.