Pineapple Michelada

This Pineapple Michelada is the perfect beer cocktail for summer!! It has it all going on: savory, spicy, sweet and tart. So good, and so easy!

Course Drinks

Cuisine Mexican

Prep Time 5

Total Time 5

Servings micheladas

Calories 144kcal

Author Oriana Romero

Ingredients

Mexican spices (see notes)
1 lime, cut into wedges
2 cups Ice ( or enough to fill your glasses)
6 oz ( 3/4 cup - 180 ml) Clamato juice Original Flavor
6 oz ( 3/4 cup - 180 ml) Pineapple juice
2 dashes Worcestershire sauce
2 -3 drops hot sauce
Pinch of Mexican spices or black pepper
12 oz (1 bottle - 350 ml) chilled Mexican-style beer

Instructions

Place the Mexican spices on a small plate. Rub a lime wedge around the rim of the 2 large beer glasses and dip into spices.
Fill the glasses with the ice.
Mix Clamato, pineapple juice, Worcestershire sauce, hot sauce, and Mexican spices (or black pepper) in a cocktail shaker or mixing cup. Divide the mixture into the two glasses.
Fill up the glasses with chilled beer and garnish with a fresh lime wedge or a piece of pineapple.
Stir and serve immediately.

Notes

Mexican Spices: I like to use Tajin Seasoning. You can find tajin in Latin stores or online. If you don't have Mexican spices available, you can also rim the glasses with salt or chili powder.

Hot Sauce: Tabasco sauce is the most traditional hot sauce used in micheladas. However, you can use any of your favorite hot sauce brands.

Clamato Substitute: To make your own Clamato substitute, mix 1 cup (240 ml) tomato juice, 1/4 cup (60 ml) clam juice, 1 teaspoon (5 ml) Worcestershire sauce, 1/2 teaspoon (2.5 ml) hot sauce, 1tablespoon (15 ml) lemon juice, and a pinch of celery salt and black pepper.

Variations You Can Apply to This Cocktail Recipe:

Swap pineapple juice for mango juice.
Swap the Mexican spices with chili powder
Add more hot sauce to make it spicier

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition