Name: Michelada Recipe
Total time: 5 min
Yield: Makes 1 to 2 drinks
Cuisine: CALIFORNIAN
Ingredients: 1/2 cup Clamato; 1 tablespoon chipotle hot pepper sauce; 1/2 teaspoon Worcestershire sauce; 3/4 teaspoon ground chipotle powder, divided; 2 teaspoons kosher salt; Lime wedges, for serving; 1 bottle pale Mexican lager (12 ounces)

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By Genevieve Ko

July 23, 2020

This formula comes close to my preferred Michelada sold at Dodger Stadium. It includes Clamato and uses a pale Mexican lager. It’s pleasantly spicy, but you can add more hot sauce and ground chile if you prefer. If you have a 24-ounce glass, you can make this one large drink. Otherwise, divide it between 2 glasses.

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½ cup Clamato

1 tablespoon chipotle hot pepper sauce

½ teaspoon Worcestershire sauce

¾ teaspoon ground chipotle powder, divided

2 teaspoons kosher salt

Lime wedges, for serving

1 bottle pale Mexican lager (12 ounces)

Whisk the Clamato, hot sauce, Worcestershire and ½ teaspoon chipotle until well-blended.

Mix the salt and remaining ¼ teaspoon chipotle in a small dish. Run a lime wedge around the rim of the glass; reserve the lime. Dip the rim of the glass in the chile salt.

If you have a 24-ounce glass, use one. If you have 12-ounce glasses, use two.

Fill the glass with ice. Pour all the Clamato mix into a 24-ounce glass and top off with all the beer. If using 12-ounce glasses, divide the mix and beer evenly. Top with reserved lime wedges and serve.

Substitutions

You can substitute 1/3 cup tomato juice and 3 tablespoons clam juice for the Clamato. You can use your favorite hot sauce and ground chile powder.

Make Ahead:

The Clamato mix can be refrigerated in an airtight container for up to 3 days.

Genevieve Ko

Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.