Michelada

This specific recipe is lacking. IMO a Michelada NEEDS to be a bit more "red" in color than your pictures (which would mean the addition of a bit of hot sauce and/or Clamato), and a Tajin rim is also delicious. Once you add those items this drink is a 5-star drink, perfect and refreshing on hot days.

Sounds like a German Radler that got led astray. (Sometimes a radler is translated as a shanty - beer with the addition of lemonade.) As Central Ameria's brewing tradition dates back to German immigrants, it's only fitting.

I make Michelada mix to keep in the fridge. 1/4 c. Valentinas, 1/4 c. Worchestershire, 3 small cans tomato juice. 1.5-2 oz to a 12 oz beer over ice. And another.

We drank Sol Cheladas when we were in Mexico. Fresh lime juice and ice in a glass with whatever cold beer ordered, served in the bottle alongside, to be poured over the ice by the patron. Micheladas always had tomato juice and other spices.

One needs clam tomato juice or just tomato, Bloody Mary mix, something tomato to be what I consider a proper michelada. Tamarind paste and chili lime salt on the rim, chili lime salt in the drink too. Worcestershire also a must. Whatever Mexican beer you like but for me Negra Modelo or Modelo work well. In Kansas farmers drink “tomato beer” for refreshment after a hard day outside. Beer and a small can of tomato juice. Cheers.

I had a beer prepared according to this recipe (light Mexican beer, ice, lime juice in a beer glass trimmed with salt) 10 yrs. ago - it was called a “Chelada”. Over the years I have attempted to order it in Southern California - rarely does a server know what I want, they always assume I want a Michelada - the drink with the “litany of condiments”. I now just ask for a light tasting beer - preferably Mexican, a beer glass filled with ice, rimmed w/salt and a jigger of lime juice on the side.

In 70's Wisconsin, they were called Milwaukee Coolers.

When I started drinking these in Ensenada back in the 20th century, they were called "Chilladas." Ordering a "Michelada" virtually guaranteed you were getting clam juice, tomato juice, or any of several other ingredients in your beer that I don't care for. To this day when I order beer, lime, and ice in a salted-rim glass, I call out the ingredients to the bartender to ensure I get what I'm expecting. Now, that said, this is a simple, delicious and thirst-quenching drink. I'm gonna make one now!

No one use Chamoy sauce to rim the glass before dipping in Tajin? 2 words. DO IT! Then while you are at it line the glass like a milkshake with it as well. Add lemon/lime, Worcestershire, dash of Maggie, tajin and Clam. Top with ice cold Modelo or your preferred beer. I call this my beve labor of love. So much work, but so very worth it! Salud!

I'm Mexican, I've been making micheladas for years. Everyone makes them differently, so experiment with different ingredients until you find what you like. Here's my favorite: Start by lining the rim of your glass with Tajín, then add ice, the juice of 2-3 key limes (to taste), several dashes of Jugo Maggi (to taste), a few dashes of your favorite hot sauce, and then add one Modelo Negra beer. I use Modelo Negra because it has more flavor than Corona, Pacifico, Tecate, Modelo Especial, etc.

I almost always add a shot of Rose's Lime Juice to Negra Modelo beer - the sweet and tangy Rose's is a great compliment to the darker beer and is very refreshing,

A little added tequila or mezcal doesn't hurt either.

Clamato limon, lime juice and hot sauce to a beer of your choice. Proportions are up to you. I go heavy on the Clamato.

We had these in Puerto Vallarta with spicy Clamato and it was called a “Cielo Rojo” (red sky.) Yum.