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
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
- 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.