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The Best Michelada Ever

MicheladaThe Michelada is a Mexican shandy (beer mixed with another beverage) made with beer, lime juice, hot sauce, soy sauce, Worcestershire sauce and peppers. It is typically served in a chilled, salt-rimmed glass.

This recipe features Samuel Adams Boston Lager, which is more flavorful than most imported lagers. Boston Lager is made with 100% malted barley, making it deeper in color, more full-bodied and complex than the average domestic lager, which can also contain adjuncts such as corn and rice.

For a twist on the traditional recipe, I substituted the Worcestershire and soy sauces with Braggs Liquid Aminos. For an extra spicy-tart flavor, I added a quarter ounce pepperoncini juice.

The Best Michelada Ever


  • 1 ounce lime juice, lime wedges reserved
  • 4 dashes Braggs Liquid Aminos
  • 2 dashes of your favorite hot sauce (I like Tapatío)
  • 1/4 ounce pepperoncini juice, optional
  • Salt
  • Cayenne pepper
  • 1 (12-ounce) bottle Samuel Adams Boston Lager


In a shaker, mix the lime juice, Braggs Liquid Aminos, hot sauce and pepperoncini juice. Set aside.

Mix the sea salt and cayenne pepper in equal parts in a shallow dish.

Rub the rim of a tall Collins glass with a squeezed lime wedge. Dip the rim of the glass in the salt mixture.

Fill glass with ice. Pour in the lime mixture and top off with Samuel Adams Boston Lager. Garnish with a lime wedge.

Recommended Pairings:

What’s your favorite way to mix a Michelada?

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michael jeffers says …


Alexander The Great says …

This sounds rather tasty, I will hit you back after I swale one down, I am going to try it with one of Sammy Smiths Organic Ale and there Organic Lager...

Venetia Timm says …

I have also had raves about my Cran-Beery on the rocks with mint. It's 4 oz cranberry juice cocktail, 1 oz lime juice, one sprig of mint crushed over ice and top off with a beer of your choice ( a light lager is nice) and a sprig of mint. Yummy!

Sheila says …

The recipe doesn't include any Worcestershire sauce but the intro says it's in it. Is there or isn't there and if so, how much? Thanks.

Nikki - Community Moderator says …

@SHELIA - She mentions that she substituted the Worcestershire and soy sauces with Braggs Liquid Aminos. If you prefer to use Worcestershire sauce, I would suggest using the same amount, 4 dashes.

AgoodLass says …

This sounds amazing!! I can't wait to give it a try!! ;-)

Christy says …

To make a pint (16oz) of the best michelada ever - take a slice of lemon and rub the rim of the glass. Dip rim into Tajin seasoning coating all the way around rim of glass. Squeeze the juice of 1/2 a lemon into glass. Shake about 1/4 teaspoon of salt & pepper into glass (or to taste). Shake about 4-6 drops of Tapatio into glass (or to taste). Pour Spicy Clamato juice to fill 1/4 of pint glass (or to taste). Fill the rest of pint glass with your favorite mexican cerveza, we use Pacifico. Mix a little and enjoy!

jennifer says …

Wow this sounds terrific, I think I will do a gluten free version of almost all of these great ideas. Thanks for inspiring me to try new things!

Queens Homes For Sale says …

A motivating discussion is definitely worth comment. I believe that you need to publish more on this topic, it may not be a taboo matter but usually people do not discuss these subjects. To the next! All the best!!

Abel says …

You guys need to try a pre-mixed brand called Mr. Michelada I bought at Bevmo. No need to to buy and mix all these ingredients when it's already done for you. It's amazingly good!