Uncle Bob's Michelada Recipe

A cold Mexican lager built up with Clamato, lime, and a little heat, served in a salt-and-Tajín-rimmed glass. Uncle Bob picked this one up in Albuquerque and has been making it his own way ever since.

Yield: 2 drinks
Prep time: 10 minutes
Difficulty: Easy

The Story

Uncle Bob found this one on a trip through Albuquerque, where micheladas are practically their own food group. There's no single "correct" michelada — every region, every bartender, even every family has their own ratio of juice, heat, and salt. This is the version that stuck after Bob brought it home and started making it his own.

Ingredients

  • 2 Mexican lagers, ice cold (Modelo, Corona, Tecate, or Pacifico)
  • ¾ cup Clamato or tomato juice
  • 1½ tablespoons fresh lime juice, plus wedges for the rim and garnish
  • ¾ teaspoon Worcestershire sauce
  • 1 teaspoon Traditional Maggi Sauce (or soy sauce as a substitute)
  • ½–¾ teaspoon hot sauce (Valentina or Tabasco), to taste
  • Coarse salt and Tajín, for the rim
  • Ice

Method

  1. Chill two glasses in the freezer for at least 15 minutes.
  2. Mix salt and Tajín on a small plate. Run a lime wedge around the rim of each glass, then dip into the salt mixture to coat.
  3. Fill each glass about halfway with ice.
  4. In a small bowl or shaker, combine the Clamato juice, lime juice, Worcestershire, Traditional Maggi Sauce, and hot sauce. Taste and adjust the heat before pouring.
  5. Divide the mixture evenly between the two glasses.
  6. Top each glass with a cold beer, pouring at an angle to keep the foam down. Give it a gentle stir.
  7. Garnish with a lime wedge and serve immediately.

Uncle Bob's Notes

Start light on the hot sauce and adjust up — it's easier to add heat than take it away. If you like a bigger, bolder version, use a full cup of Clamato instead of ¾ cup.

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