Spicy Michelada


It’s hot and cold at the same time.

Clamato Picante


  • 6 oz. Clamato® Picante
  • 2 teaspoons honey, spread in a thin layer, on a plate
  • ¼ cup kosher salt
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper (optional)
  • 2 limes, juiced (plus extra lime wedges to garnish)
  • 12 oz. your favorite light Mexican beer (like Montejo®)
  • 2½ teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1 teaspoon low-sodium soy sauce
  • ½ jalapeño, seeded and diced (optional)
  • Freshly cracked black pepper
  • Ice


1. Dip the rims of two glasses into the honey (you want only a very thin layer).

2. Place salt, paprika and cayenne (if using) onto a plate and stir together with a fork until combined. Finish rimming glasses with salt mixture, fill with ice, and set aside.

3. Fill a large shaker partially with ice followed by the remaining ingredients, except for the beer and jalapeño. Close and shake until well mixed. Divide mixture among the two prepared glasses and top off with beer. Finish with lime wedges, black pepper and jalapeños (if using). One for you, one for them.

Drink it, don’t sweat it.

  • Servings : 2
  • Ready in :