The michelada is the classic savory beer drink: cold Mexican lager poured over fresh lime juice, hot sauce, and Worcestershire in a Tajin-rimmed glass. This version dissolves one stick of Saltivate Raw Unflavored into the base of each glass, adding 800mg of sodium, 240mg of potassium, and 60mg of magnesium. Raw Unflavored is plain, no flavoring, and its light salty edge only sharpens what a michelada already is: bright lime, a slow hot-sauce burn, salt and chile dust on your lip with every sip.
Ingredients
Makes 2 micheladas.
- 2 sticks Saltivate Raw Unflavored (1 per glass)
- 1/4 cup (60 ml) fresh lime juice (about 3 limes), plus wedges for the rims and garnish
- 2 tsp hot sauce (Valentina or Cholula style)
- 1 tsp Worcestershire sauce
- 1/2 tsp soy sauce (optional, for extra savory depth)
- 2 tbsp Tajin or coarse salt, for the rims
- Ice
- 2 cold Mexican lagers (12 oz / 355 ml each), regular or non-alcoholic
Instructions
- Pour the Tajin onto a small plate. Run a lime wedge around the rim of two pint glasses, then dip and roll the rims in the Tajin.
- In a small bowl or measuring cup, whisk the lime juice, hot sauce, Worcestershire, soy sauce (if using), and both Saltivate sticks until the powder is fully dissolved, about 30 seconds.
- Fill both glasses with ice and divide the lime mixture between them.
- Slowly top each glass with one beer, tilting the glass to keep the foam down. Stir gently once. A 12 oz lager plus the lime base is right in the one-stick range.
- Garnish with a lime wedge and serve cold.
Serving suggestions and variations
- For a red michelada, add 4 oz (120 ml) of tomato juice or Clamato per glass along with the lime mixture.
- The lime base (everything except the beer and ice) can be mixed ahead and kept covered in the fridge for up to 3 days. Stir before using.
- With a non-alcoholic lager nothing else changes. The savory base does most of the work.
Per serving: about 170 kcal (estimate).
Ratings and reviews
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Max ·
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