What’s the difference between a Michelada and a Chelada? Both the Michelada and Chelada are super-refreshing citrus cocktails served in a chile and salt rimmed glass over ice. A Michelada is made by adding a spicy tomato and Worcestershire sauce based hot sauce to the mix, while the Chelada is made with only lime juice and beer over ice. The Michelada cocktail is usually made with Mexican beer. This recipe includes the option to use Ray Ray’s Sonoran Spirit hard iced tea instead of beer.
To make the drink spicier, garnish the drink with a dried arbol chile or two. Crush the chile into the glass before drinking. My Chelada Recipe is also linked below.
Servings: 1
Equipment
- 1 18-ounce Schooner beer glass
A Michelada is a spicy beer cocktail made with citrus, tomato, and a Worcestershire sauce based hot sauce. Micheladas are served in an 18-ounce beer chalice called a Schooner. El Ray Mix Especial is available online. Use a dark Mexican beer like Negra Modelo or switch it up with a hard tea like Ray Ray's Sonoran Spirit Tea. To make this drink even spicier, garnish the drink with a dried arbol chile or two.
Ingredients
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Pico de Gallo Seasoning
- 1 teaspoon Maldon or other flaky sea salt
- 8- ounces michelada mix preferably El Rey Michelada Mix Especial Sinaloense
- 1 12-ounce can Ray Ray’s Sonoran Spirit Tea or Mexican beer
- Lemon round for garnish
- Chile for garnish optional
Instructions
- Combine Pico de Gallo seasoning and sea salt flakes in a saucer big enough to fit the rim of your glass. Pour the lemon juice onto another plate. Dunk the rim of the glass into the juice and swirl to coat. Then swirl the rim in chile/salt to coat.
- Fill the glass with ice. Pour in the michelada mix, top with beer and enjoy.
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Recipe for a super-refreshing citrus beer cocktail is served in a chile and salt rimmed glass over ice. Use a Mexican lager or amber beer such as Dos Equis. If you want to make this drink spicier you can garnish the drink with a jalapeno slice or two. Serve in a traditional chelada glass if possible.
Ingredients
- 1 12- ounce bottle of Mexican amber or lager beer such as Dos Equis
- One lime preferably Mexican
- 1 tablespoon Rose's lime juice
- Sea Salt or chile/salt blend such as Tajin for the glass rim
- Slice of jalapeño for garnish optional
Instructions
- Wash the lime, cut it in half, squeeze the juice onto a plate, then dunk the rim of the glass into the lime juice and swirl to coat. Then swirl the rim in Tajin or salt to coat.
- Fill the glass with ice. Squeeze in the remaining lime, then plop it into the glass and pour in the Rosa's lime juice.
- Pour in the beer.
- Garnish with Jalapeno slice if using.
Notes
This recipe is an outtake from my cookbook Taste of Tucson that was cut for space.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
