Spicy Michelada

I will admit that I like a good bloody mary. It’s one of those drinks that I typically will only drink during the brunch time of the day, and in particular on a Sunday. I have no idea why, but I’m sure you could probably twist my arm and get me to drink one on a Saturday as well. My wife on the other hand is not a fan of a bloody mary, probably due to the tomato juice, but for me I love everything about it, even though I am not a huge fan of tomato juice. It’s the spice that I love! Now there is a simple twist to a bloody mary, and instead of using vodka as the booze of choice, you use a simple lager. It’s called the michelada, and it takes a strong first against a bloody mary.

Spicy Michelada Recipe
Spicy Michelada Recipe

The michelada is basically a tomato and beer mix that is loaded with an array of spices, and they say they a cure for a hangover. Who knows about that, but whatever the case the premix is the key, in my opinion, in making a great michelada.

Let’s get started.


  • 1 tbsp maggi sauce
  • 1 tbsp Tabasco
  • 1 tbsp Worchestershire sauce
  • 1/2 tsp fish sauce
  • 1/2 tsp Tajin seasoning
  • 1/2 lime, juiced
  • 1/2 lemon, juiced
  • Few drops of habanero sauce
  • 5 oz tomato juice
  • 6 oz pilsner beer
  • ice cubes

You will want to make the premix the day, or night ahead to let all of the flavors form. Trust me, it’s a knock out mix of flavors.

Start by adding the maggi, Tabasco, Worchestershire, fish sauce, Tajin, lime juice, lemon juice, and habanero sauce to a small container. Stir well, cover, and place in the refrigerator over night.

How to make a michelada
How to make a michelada

The following day, fill a glass with ice cubes. If you want, you can rim the glass with Tajin seasoning. I prefer not to as there is so much flavor already in the premix.

Pour the premix into the glass, then the tomato juice. Give this a good stir, then top with the beer. Sip and enjoy. This premix is so robust it will possibly have you second guessing that bloody mary. Enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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