The Chelada, a twist on the Michelada, uses clam-and-tomato juice instead of plain tomato juice in this simple bloody Mary-inspired cocktail. Beer, Clamato juice and lime juice are all that are required to make a Chelada, but a few dashes of hot sauce, a splash of pickle juice and a spiced rim round out the flavors and make the drink customizable to individual tastes.

Start to Finish: 5 minutes

Servings: 1

Difficulty Level: Beginner

  • 1 12-ounce bottle of light beer of your choice
  • 4 to 5 ounces of Clamato juice
  • 1 lime, cut in half
  • Hot sauce to taste
  • 1 to 2 teaspoons of pickle juice
  • Ice
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon celery salt
  • 1 teaspoon black pepper

Step 1: Rim the mug

Combine the Old Bay seasoning, celery salt and black pepper on a plate, mixing to combine. Rub a lime half around the rim of a large mug. Dip the rim of the mug in the spice mixture, turning to coat completely.

Step 2: Build the Chelada

Add a handful of ice to the mug, being careful not to disturb the spices on the rim. Pour in the beer and Clamato juice. Squeeze a lime half over the mug, adding as little or as much lime juice as you would like. Add a dash or two of hot sauce and a teaspoon or two of pickle juice, to taste. Gently stir the Chelada, until combined.


Traditionally, lighter beers are used to make a Chelada, but darker beers can be used to create a variation.


Make the Chelada your own by adding or leaving out ingredients to suit your tastes. If spicy drinks aren’t agreeable, leave the hot sauce out. Try adding a dash or two of Worcestershire sauce or soy sauce or sprinkle spices like celery salt and black pepper directly into the drink.