Mexico’s spicy-savory answer to the Shandy, the Michelada is an endlessly adaptable combination of beer, citrus juice, hot sauce and savory seasonings. Perfect for day drinking—and an excellent Bloody Mary alternative at brunch—the beertail has become a blank canvas for bartenders across the country who are infusing the drink with globally-inspired flavors, extra heat and fresh, seasonal produce. Here, three incredible Michelada recipes from three incredible bartenders—and one Supercall original.
4 New Ways to Make a Michelada
The secret to this spicy-sweet Michelada from Roneria Caracas in NYC is papelón picante, a syrup made with an unrefined sugar cane called piloncillo and fiery jalapeño veins. With a splash of lemon juice and a salted rim, the Caracas Michelada hits every flavor receptor on your tongue all at once. It’s piquant perfection.
This Michelada variation, created by bartender Lainey Collum (formerly of Houston’s Hay Merchant), is the definition of flavor-blasted. Made with gochujang (a Korean fermented chili paste), four types of hot sauce, soy sauce, Worcestershire, fish sauce and spices, it’s an orgy of umami.
This classic take on a Michelada from Butter & Scotch co-owner Allison Kave packs a double-umami punch with both Worcestershire and soy sauce, which balance out the fiery kick of the hot sauce and the bright, bracing acidity of the fresh lime juice. Sip it on ice and keep adding beer; by the time you finish, you’ll be able to remove your sunglasses.
If a taqueria threw a luau, this drink would accompany the chipotle poke and poi tostadas. Made with a spicy pineapple-tamarind shrub that’s so funky it would make George Clinton jealous, and a light, crisp lager, it’s your new favorite day drink.