The Summer ‘It’ cocktail, the Clamato Michelada

(A Clamato Michelada is the drink of summer)

It’s mid-summer, and high time we talk about the middle child alcoholic beverage that doesn’t get the most attention, but legit deserves the most praise. Yes, I’m talking about everyone’s favorite brunch cocktail, a zesty and feisty Clamato Michelada

What is a Michelada? Seriously?

An authentic Michelada (I make them at home, I’m Mexican and I know these things) is made exclusively with Clamato and beer – I prefer Modelo. Just add ice, lime, and a bit of chili powder ( I like Tajín) for a refreshing summer favorite.

If you’ve ever entered a Latino space (I have), prepare for the best Clamato Michelada cocktail your taste buds have ever had. Before we go on, here’s a side note: if we ever ask if it’s spicy, it’s because we want our Michelada spicier than you make it. The spicier, the better. Trust me.

That spice question was put to the test last week in Hollywood, when Clamato hosted a National Michelada Day celebratory event at the Triller House in L.A. on July 12.

The event, created by agency Havas Formula, featured a customized Clamato Michelada Bar with a cocktail artist preparing drinks to order. Guests, which included many Triller social influencers and creators, were also treated to Fruit cart, pool and rooftop bars, taco truck, authentic drink and food tastings and a DJ and live mariachi band. 

The afternoon event benefited two LA restaurant owners and their mixologists – La Chuperia and MichexGod. At stake? $10,000 to the winner.  

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Not sure which one is the best?  Clamato has shared with Reel 360 their favorite list of personal recipes:

Spicy Michelada


  • 6 oz. Clamato® Picante
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper (optional)
  • 2 limes, juiced
  • 12 oz. light beer
  • 1½ teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon low-sodium soy sauce
  • 2 jalapeños (1 in slices)
  • Freshly cracked black pepper
  • Tajín®
  • Ice


  • Run lime across rim of mug.
  • Dip mug in Tajín to coat evenly.
  • Add ice and jalapeño slices (to taste).
  • Add the remaining ingredients, except Clamato and beer, and stir.
  • Fill with Clamato and beer.
  • Garnish with jalapeño.

Pineapple Michelada


  • 12 oz. light beer
  • 6 oz. Clamato® Original
  • 3 teaspoons chamoy (liquid)
  • 2 oz. pineapple juice
  • Pineapple slice for garnish
  • Lime
  • Tajín®
  • Ice


  • Run lime across rim of mug.
  • Dip mug in Tajín to coat evenly.
  • Add ice.
  • Add pineapple juice.
  • Fill with Clamato and beer.
  • Garnish with pineapple slice and drizzle chamoy sauce on top.

Dark Michelada


  • 2 limes (juice) and 1 lime (rimming)
  • ¾ cup Clamato®
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chipotle hot sauce (or Tabasco®)
  • 4 bottles dark beer
  • Tajín®
  • Ice


  • Run lime across rim of each mug.
  • Dip mugs in Tajín to coat evenly.
  • Add ice.
  • In a small bowl, combine the lime juice, soy sauce, Worcestershire sauce, hot sauce, and Clamato.
  • Pour Clamato mixture evenly into the 4 mugs and fill them with beer.
  • Garnish with Tajín-dipped lime wedge.

It’s time we revisited the best of the iconic mixers, Clamato. It gives us so many diverse options when we’re at a bar, restaurant or event. And we love options.

Jessica Velle reports on entertainment, politics, social media and stories relevant to the Latinx community. She can be reached at [email protected].