How to Make a Nixta Michelada

 Claire Benoist

Looking for a way to spice up your next party or gathering of friends?

You can’t go wrong with a new spin on the michelada.



The cocktail usually has a mix of Mexican beer, lime, some spices, pepper, and sauces, and then served in a salt-rimmed glass. For the Nixta Michelada, you’ll get a nice kick from the hot sauce, and it’s the perfect way to add a little heat and flavor to your drink menu. Try this cocktail next chance you get, courtesy of Nixta in St. Louis, Missouri.

  • 3 cups juice from 2 pints of cherry tomatoes
  • 1 garlic clove and 1 serrano pepper, blended and passed through a fine-mesh strainer
  • 1 cup seasoning sauce, like Maggi or Bragg’s Liquid Aminos
  • 1⁄4 cup soy sauce
  • 1 tbsp ground black pepper
  • 1 tsp tomato paste
  • 1⁄4 tsp aji limo pepper paste (like Costa Peruana’s version
  • 1⁄4 cup hot sauce, like Tapatío
2 oz michelada mix
8 oz Mexican lager
Combine and stir in a chilled 10 oz glass, rimmed with salt and garnished with lime wedge.