How To: Make the Perfect Michelada 

Micheladas… the perfect Saturday or Sunday morning brunch accompaniment or “hangover cure”, whichever way your weekend takes you. This icy cold, Mexican inspired beverage is oh-so-satisfying and is usually juuuust what the doctor ordered.

For real though, Micheladas are not strictly for specific days or times of the week; in fact, they are great at all hours of the day, rain or shine, in coldness or in the hot-hot sun.

It’s always a good time for a “Michi.”

Michelada Recipe
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Micheladas are traditionally served over ice as a mixture of Mexican beer (of choice), lime juice and assorted tomato-based sauces and hot sauces lending this beverage cool, refreshing, savory and a little spicy taste profiles.

We don’t want to brag, but it’s pretty certain our recipe for Michi’s are second to none. Here is how to make the perfect Michelada. But first, where did this concoction begin?

The History of Micheladas

Everyone likes to know a bit of back story to their cocktail. Like, who, what, when, where and WHY? So, spill the deets.

Micheladas were thought to have been born in San Luis Potosi, Mexico circa 1960 by a man named Michel Esper at the oldest sports club in the city called Club Deportivo Potosino.

Michel was known to ask for his beer with lime, salt, ice and a straw. He coined it: “Michel’s Lemonade.” The etymology turned into Michelada for short.

There is also another theory on the name origin as Michelada can be broken down to: mi (my) chela (popular term for beer) helada (ice cold) which translates “my ice-cold beer.”

As time progressed, the original recipe morphed. Chili spices and tomato juice was added for extra flavoring.

Today, Micheladas are made so many different ways, it’s nearly impossible to find two places that make them the same EXACT way.

The Perfect Michelada Recipe

This recipe is no secret, however it tastes magical, so keep it to yourself or share as you wish; either way this recipe will have your friends and family craving another.

Serving Size: 2 because you CAN’T drink alone!

 (Heck… yes, you can, save the second for round 2)

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  • ¼ tsp. Celery Salt
  • ¼ tsp. Black Pepper
  • 1 tsp. Pickled Jalapeño Juice
  • ½ tsp. Olive Juice
  • ½ tsp. Worcestershire Sauce
  • ½ tbsp. Lime Juice
  • 1/2 tbsp. Lemon Juice
  • 6 splashes of hot sauce
  • 5 oz. Clamato Juice
  • 2 Mexican Beers of choice (12oz.)
  • Lime Wedges
  • Green Olives
  • Tajin or Course Salt (to rim the glass)


  1. Rim two 16-ounce glasses with Tajin seasoning or salt. To do this, rub a lime wedge around the rim of the glass and dip the top of the glass into the desired seasoning.
  2. Fill each glass half way with ice cubes.
  3. Next, let’s get that mix incorporated. Take a shaker tin with some ice in it and put in the celery salt, black pepper, jalapeño juice, olive juice, Worcestershire sauce, lemon and lime juice, hot sauce and Clamato juice. Here is the fun part, SHAKE, SHAKE, SHAKE until well incorporated.
  4. Strain an even amount of the mixture into each glass.
  5. Top the mixture with your Mexican beer of choice.
  6. Garnish with a lime wedge and green olive.
  7. CHEERS!

 Feel free to send a thank you card to Lavish Alcohol Catering for making your Saturday and Sunday stay-at-home mornings THAT much better.

Written By: Michelle Fecteau

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How To: Make the Perfect Michelada

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