I am not one to turn down a good Michelada! On that note, there are a lot of bad ones out there. It takes a bit of practice to come up with the combination of flavors that makes you swoon with delight when you taste it, but it can be done. Finding a good recipe was challenging because every recipe out there was "the best damn Michelada recipe", but they can't all possibly be the best damn one. I mean, what would the odds of that be? After some trial and error, I found this little gem on chilipeppermadness.com. It's perfectly spicy the way I like it. Don't be fooled though, not all Micheladas have tomato or clamato juice in them. If you don't care for tomato/clamato juice, you can still enjoy the spicy delight that is a Michelada, and there are a lot of recipes out there that make it without the juice.
Michelada (this is spicy!)
6 oz. light Mexican beer - I used Corona Premier, but Sol, Modelo, Dos Equis, Victoria, Pacifico, or Tecate are all fantastic choices.
6 oz. clamato juice - just the regular juice, not the fancy stuff already made for a Michelada
1/8 cup of lime juice
1/2 tbsp. of worcesteshire
1/2 tbsp. soy sauce - I have used liquid aminos and coconut aminos with great success if you don't like soy
1 tsp. hot sauce - I used Tabasco, and it was delightful.
Mix all ingredients except the beer together in a mixing glass. Slowly add the beer and stir. Pour over ice into a salt or spice rimmed pint glass. Garnish with a lime if you feel like it.