Michelada: My Favorite Way to Doctor a Beer

by Ginger on October 11, 2011

in Get In Mah Belly

I don’t really like beer that much.

I never really drank beer in college, or after. Except for fruity lambics, me and beer just didn’t get along. Finally a few years ago I got to where I enjoy a good Hefeweizen, but even now, I’d rather NOT drink than drink most beers (and I’m ok with this. Although living in San Diego, which is so heavy into craft brews, I do sometimes wish I liked beer more.).

However, my usual easy drink of choice is totally a beer. Just…doctored.

A type of a Michelada, a Mexican cerveza preparada, this is my favorite thing to have after a rough day at work (or a nice summer afternoon. or a good bbq. Or, you know, whenever). Now, there are a ton of recipes out there for how to make a Michelada. The typical Michelada is thought to have tomato juice, but my variation I learned on our honeymoon doesn’t have that particular ingredient. That would be a much heavier drink I think, and part of what I like about this is the lightness of it.

I will say, this drink is HEAVY on the sodium, so you know, I probably shouldn’t drink it as often as I do, but hey, my blood pressure isn’t bad yet so it’s still my drink of choice.

Onward to the booze! (please ignore my crappy iPhone pics and kitchen counters. I was in a hurry to ENJOY my beer).


The main ingredients of a Michelada

Corona (or other light Mexican beer. I guess you could use domestic beer, but I wouldn’t)
1-2 Limes
Worcestershire Sauce
Salt (what’s on the plate. My margarita salt container was empty, so this was my solution). 


1. Rim your glass with salt.

2.  Juice your lime(s) into the glass. I like mine REALLY lime-y, so I usually use two limes, but my husband will often just use 1/2 a lime. It’s really up to you. This picture only has one lime, because it’s all I had.

A pint glass rimmed with salt and with some lime juice.

3. Pour Worcestershire in to taste. I usually put about 8-9 glugs. In my opinion, the mix at the bottom should be a dark, rich brown. But again, I like salt like WHOA, so adjust to your tastes accordingly.

Adding Worcestershire to a Michelada

4. Add Tabasco to your heat preference. I usually put two dashes, unless I have a cold and then I add 3-4. HA! You can skip the Tabasco if you MUST, but it really adds a nice touch.

5. Add your beer. Be careful, as Corona will completely fizz over if it touches the salt. Pour slow to avoid this if you can.

Finished Michelada

Voila, the finished piece.

You end up with a salty, savory, beer cocktail with a slight hint of heat. A perfect way to finish a long day.

Jamie October 11, 2011 at 9:26 am

Interesting! I like the idea of doctoring up a beer…one of my favorite drinks is a “Red Headed Hoe”—a glass of Hoegaarden with a shot of framboise in it. Delicious!

Ginger October 11, 2011 at 9:10 pm

Oooh, that sounds good!

Cloud October 11, 2011 at 7:52 pm

Looks… interesting. But not my thing. I’m one of those beer purists who is loving the boom in craft beers in San Diego right now! Although I’m not a huge IPA drinker, and that is kind of our local thing. My current favorite is the Mermaid Red from Coronado.

Ginger October 11, 2011 at 9:12 pm

Somehow I didn’t think you’d like this one 🙂

It’s definitely not for the purists–though I could argue that you’re not missing much with Corona by making a “cocktail” out of it instead.

clara October 12, 2011 at 9:27 am

Definitely (mostly) on Cloud’s side..I love me some good tasty beer, (and IPAs are actually my favourite) But my husband is a home brewer and sometimes, the beers don’t turn out the way he wanted..and I will definitely keep in mind that I can mix things in. It honestly never occurred to me. Put things IN the beer instead of putting the beer IN things. Right! It’s like a paradigm shift!

Nilsa @ SoMi Speaks October 12, 2011 at 11:28 am

Ooooh, I love it! Will have to give it a try! Another great way to doctor a beer? Mix it with a can of frozen limeade concentrate, tequila and triple sec … best margarita ever!

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