Spicy Mexican Michelada

| Last Updated: August 17, 2019 | ,

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Savory with sting…

There’s no doubt that when you look at a spicy Mexican michelada recipe that your mind can easily go into overload trying to comprehend the possible flavor. Stop trying, just trust us: It’s shockingly delicious. There’s a savoriness here, tangy, salty, and spicy. And through it all is a very subtle fish undertone from the Clamato. It’s a strange mix, yes, but it all just works.

The heat source is Tabasco and cayenne pepper from the coated rim. If you want a little more heat, add a pinch or two of cayenne directly to the recipe. It’ll liven things up. 

Spicy Mexican Michelada

4 from 2 votes
Prep Time 5 mins
Total Time 5 mins
Servings 2 cocktails


  • Mexican lager beer 12 oz, chilled
  • 1 1/3 cup Clamato chilled
  • 1 tablespoon fresh lime juice approx. 1/2 lime
  • 1/4 teaspoon Tabasco Sauce
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon Maggi seasoning

For the rim seasoning

  • 1 lime wedge sliced in the middle for garnishing
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper


  • Mix the salt and cayenne pepper fully, then rub the lime wedge around the rim of the serving glass.
  • Gently coat the rim of the glass by dipping it into the cayenne and salt mix.
  • Add ice to the glass (optional).
  • In a separate shaker, add all ingredients (except beer), then slowly pour the beer over top. Gently stir to combine.
  • Pour the michelada into the cayenne-rimmed glass and serve.


Want extra heat? Add a pinch of cayenne pepper to the recipe itself.
If no Maggi seasoning available, in its place opt for:
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery salt
Tried this recipe?Mention @PepperScale or tag #PepperScale!
Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.


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