One of Mexico’s most popular cocktails, the michelada features a tongue-tingling blend of crisp lager, lime juice, tomato or Clamato juice, hot sauce, Worcestershire sauce and Tajín, a seasoning powder made with chili, salt and lime. We subbed in pickled pepperoncini brine for the traditional Maggi seasoning, which isn’t always easy to find in supermarkets.
2-1/4 tsp (11 mL) Tajín seasoning (see tips), divided
1/4 cup (60 mL) Clamato juice
2 tbsp (30 mL) Worcestershire sauce
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) brine from jarred pickled pepperoncini
1 tbsp (15 mL) hot sauce (or to taste)
1 355 mL bottle Mexican lager
Jarred pickled pepperoncini (optional), drained
Cut slit crosswise in centre of lime wedge and rub around rims of 2 medium glasses. Sprinkle 2 tsp (10 mL) Tajín seasoning onto a small plate; invert glasses and rotate lime-dipped edges in seasoning to coat. Turn glasses right-side up and fill halfway with ice. Set aside.
Fill a cocktail shaker halfway with ice. Add Clamato, Worcestershire sauce, lime juice, pepperoncini brine, hot sauce and remaining 1/4 tsp (1 mL) Tajín seasoning. Secure lid and shake vigorously until well blended and chilled, 10 to 15 seconds.
Open shaker and pour in lager. Secure lid and gently shake to blend without creating too many bubbles (or stir with lid open, if preferred). Strain into prepared glasses and garnish with more lime wedges, and pepperoncini (if using).
Tajín seasoning adds a delicious burst of chili, lime and salt to micheladas. If you can’t find it online or in the spice aisle or Mexican section of the supermarket, you can substitute 1/4 tsp (1 mL) chili powder and 1/8 tsp (0.5 mL) salt in each drink (it won’t have the same citrusy edge, but it will add flavour). You can also rub the edges of the glasses with a split lime wedge and dip in coarse salt, or just skip the rimmer completely.
Leftover Tajín seasoning is tasty sprinkled on avocado toast, corn on the cob, cucumbers, melons (such as watermelon and canary), seafood and chicken.