Super-Garnished Michelada Recipe

Who doesn't love a cocktail that doubles as an appetizer? This super-garnished michelada is precisely that! Loaded with edible goodies like shrimp, celery, and pineapple, you get your protein, veggie, and fruit all in one fun beer drink. So why don't we just call it a well-balanced cocktail? 

Recipe developer Michelle McGlinn came up with this delicious recipe that thinks outside the box. "Since living in Wisconsin, I've become a big fan of Bloody Marys — they're sort of a Wisconsin mainstay and are served often at football tailgates and brunches. Restaurants in Milwaukee, in particular, are known for having very well-garnished tomatoey drinks, even including sliders on top of some Bloody's. So, of course, I've come to expect my tomato-based cocktails to be a full meal!" McGlinn explains.

"Micheladas are the Mexican equivalent of Bloody Marys, and the two seemingly have no historical correlation for as similar as they are," she shares. "Micheladas differ from Bloody Marys in that they include [often] clam juice." Beer and Clamato? It really does work! "I urge you to give it a try, especially with loads of toppings. Dipping shrimp into the tomato mixture is much like having shrimp with cocktail sauce, and the resulting flavorful cocktail is a great way to wash them down," McGlinn adds. "It's more refreshing than it sounds, especially with ice-cold, fizzy beer mixed in."

Keep reading to find out how to make this awesome cocktail.

For the drink itself, you will need Tajin seasoning, Clamato juice, Worcestershire sauce, soy sauce, hot sauce, at least two limes, and Corona or any other Mexican beer. "I like Corona ... because it feels classic here," McGlinn shares. She also enjoys "that Corona sells Coronitas." The small, 7-ounce bottles "are a really perfect size for micheladas. However, you can use any light beer, specifically lager. There are other great Mexican lagers like Modelo, Pacifico, and Tecate, but you could use any lager you really like."

This particular michelada recipe also features a lot of garnishes, including cocktail shrimp, celery stalks, pineapple rings, and slices of jalapeño. Make sure to use cooked, peeled shrimp; precooked small shrimp are a great size and easy to thread onto bamboo skewers.

Once you have those items, you can make this super-garnished michelada.

Every great drink starts with a lined rim. To make one for this drink, you will need to slice a lime into wedges and run one wedge around the perimeter of your glasses. The juice gives the drink a sticky first layer with a hint of citrus in each sip. Keep the wedge and use it for fresh-squeezed lime juice when you're mixing the drinks.

Next, add the Tajin to a plate or flat surface and dip the rim of the glasses into the seasoning to get a nice, even coating. The Tajin adds a tangy, salty taste with a hint of spice that pairs perfectly with Mexican drinks.

Grab a mixing glass and add the ingredients that make up the savory drink base. This includes the Clamato, which is like tomato juice, but it also includes clam juice. You can also toss in Worcestershire, soy sauce, and hot sauce. You'll also want to add the freshly squeezed lime juice at this time.

"An ingredient that is worth pointing out is the soy sauce. Micheladas are authentically made with a liquid seasoning condiment called Maggi, which is very similar to soy sauce," McGlinn explains. "You can substitute the soy sauce and Worcestershire for traditional Maggi, but the two together are similar in taste and likely already in your fridge. That's where the signature umami flavor comes from and complements the clam." It sounds like a winner to us! 

Just use a spoon to mix everything together very well. 

To build the drink, fill the Tajin-rimmed glasses with ice cubes. Then, add about ½ cup of the seasoned Clamato juice into each cup. 

Next, add the Corona (or whatever beer you selected) to the glass. Be sure to leave about ½ inch of space below the rim so you have room to add all of those garnishes.

Now comes the fun part! Begin loading the drink with garnishes, starting with jalapeño slices. "You should deseed your jalapeños if you like milder flavor. Jalapeños aren't very spicy most of the time, but it all depends on where and when you get them, so if you don't want the added spice, remove the seeds to be safe," McGlinn suggests. 

Next, add the skewered shrimp and celery stalks to each glass. Cut a slit in the lime wheels and pineapple rings and hang them from the rim of the glass. These add that nice fruity touch that offsets the savory elements of the beverage.

Serve the super-garnished michelada with any remaining beer, and clink your glasses because this cold beverage is ready for you to consume.

"I like micheladas and Bloodys to be meals in themselves! But you can also serve this alongside crispy tacos, pambazo Mexicano, or chips and guacamole," McGlinn adds. "Anything salty, crispy, crunchy, or generally just greasy and good! The michelada complements all the salty foods with sharpness and spice."

Whether you want it for fiesta Friday or taco Tuesday, this drink is always a hit!