Big night? The michelada will come to your rescue. Essentially a spicy bloody mary made with beer, this drink is bound to get you going.

Made with chilli, lime and hot sauce – just to name a few ingredients – and garnished with a jalapeño, this is a pick-me-up, morning-after drink. It’s topped with Mexican beer with the rest of the beer offered as a chaser.


Ingredients and Methods

5 min


  • 1 tsp sea salt
  • 1 tsp chilli powder
  • 1 lime wedge
  • 60ml tomato juice
  • 30ml freshly squeezed lime juice
  • 1 tsp Worcestershire sauce
  • dash hot sauce
  • pinch ground cumin
  • pinch freshly ground black pepper
  • pinch celery salt
  • 1 chilled bottle of Mexican beer
  • some celery leaves, to garnish
  • some pickled jalapeño, sliced, to garnish


To coat the rim of the glass, combine the salt and chilli powder and sprinkle over a small plate to roughly cover. Run half a lime around the rim of a tall beer glass and dip into the spiced salt.

Combine the tomato juice, lime juice and Worcestershire sauce in the glass and stir to combine. Add hot sauce, cumin, pepper and celery salt, to taste. Top up with beer and garnish with celery leaves and pickled jalapeño slices.

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

here to view all of Chef Paul Wilson's recipes.

Paul Wilson

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