Chili-Lime Michelada Recipe
Whether you could use a nice cocktail after work, or simply want to enjoy a flavorful beverage with friends, this chili-lime michelada is perfect to serve for any occasion. This beverage is excellent from start to finish, from with the lime- and chili-rimmed glass, to the kick of hot sauce and Worcestershire sauce mixed with a Mexican-style beer. Just plop a couple of ice cubes into the drink, garnish it with a lime, and it will taste like paradise in a glass.
Gather the ingredients for this chile-lime michelada recipe
You only need a few ingredients to whip up this flavorful drink. Be sure to get a chili-salt seasoning blend, like Tajín, sea salt, lime juice, hot sauce, Worcestershire sauce, and a light Mexican beer, such as Modelo. "These are pretty simple and straightforward," Vergara says. "The only thing that is up for debate is the addition of tomato or clamato juice. You can absolutely add that in, and it tastes great … [and] slightly reminiscent of a bloody Mary."
Once you have those items, you can make this chili-lime michelada.
Rim the cocktail glass
First, add the lime juice to a shallow, yet wide bowl, and the chili-salt blend and sea salt to another wide, shallow bowl. Dip the rim of your glass in the lime juice first, which will also help the next layer stick. Then, dip the lime-rimmed glass into the chili-salt mixture, and coat the rim.
Assemble the cocktail
Add the lime juice used to rim the glass, hot sauce, and Worcestershire sauce to the cocktail glass. Then, use a spoon or bar spoon to combine all the ingredients.
Fill the glass with ice, and then top the beverage with your favorite light Mexican beer. Give the drink a few stirs to combine everything, making sure not to overmix. "The only mistake you can make is stirring too much, and making the beer flat," Vergara says.
Serve and enjoy the drink
Cheers! The only thing left to do is kick back, and sip your cocktail. This chili-lime michelada makes a great happy-hour drink, but Vergara also provides a few of her favorite serving suggestions. "I like to serve these with a lime wedge in a stemmed beer glass," she recommends. There’s no doubt this drink will hit the spot all year round, but especially on a hot day.
Chili-Lime Michelada Recipe
Who needs a frozen cocktail when you can make this easy, spicy, chili-lime michelada recipe — perfect for a summer barbecue.
- 1 ounce fresh lime juice
- 1 teaspoon chili-salt blend, like Tajín
- ¼ teaspoon sea salt
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 12 ounces Light Mexican beer
- Lime wedge, to garnish
- Add the lime juice to a shallow dish. Add chili-salt and sea salt to a wide, shallow dish.
- Dip the rim of the glass in the lime juice, then dip it into the glass with the chili-salt mixture.
- Fill the glass with the lime juice used to rim the glass, hot sauce, and Worcestershire sauce. Mix to combine with a bar spoon.
- Fill the glass with ice, and top with beer. Gently stir to combine; do not overmix, or you will lose the carbonation. Serve with a lime wedge.