A New Summer Classic
The Michelada is Mexico’s other official cocktail. Trying to keep up with its many incarnations can prove good, thirst-quenching fun. To begin, you’ll want to master the tried-and-true, and the first question you’ll need answered is whether to Clamato or not?
Michelada Preparada
A combination of beer, lime juice and salt has long been a mainstay of Mexican drinking tradition. Beer served this way was likely the gateway to the Michelada and all of its iterations. Ask for a Michelada Preparada anywhere in Mexico and chances are you’ll get a version sporting Clamato juice.
Michelada Cubana
Miche culture is alive and well all over Mexico and wherever the Mexican diaspora extends. What is Miche culture? Proudly anti-fancy, low‑alcohol drinking that puts big flavours ahead of a buzz, and where there’s no wrong answer to how you trick out your beer! This version known as a Michelada Cubana in some parts of Mexico relies on a combination of brown pantry sauces.
Pinchelada
Bartenders in the world’s miche hotspots like Mexico City, L.A. and Texas are playing around endlessly with new flavour combinations. Beer, pineapple juice, lime juice and hot sauce? This Pinchelada is a no-brainer hot-weather sipper you’ll be sure has been around forever. But it hasn’t.
Michelada Aguachile
At the creative edge of miche-making, a michelada botanera is one topped with a veritable salad of seafood, while a gomichela leans sweet and is crowned with candy. Miches made with agua fresca instead of beer are known as michelaguas.
