Our Favorite (Slightly Spicy) Michelada Recipe

spicy michelada recipe

Keep things casual with a tasty beer cocktail that everyone will love. Our chefs developed this riff on a Michelada recipe for all of your game-day viewing needs. Because it’s based on beer, it’s lighter in alcohol than most classic cocktails, which makes it perfect for enjoying during an afternoon event. It’s the perfect alternative to a simple beer and an ideal pairing with salty snacks. 

Michelada recipes differ based on region and preference. Many variations include tomato juice or clamato. Our version is slightly lighter—a chilled beer gets a kick from lime juice, spices, and savory Worcestershire sauce.  If you’re not a fan of spice, you can adjust the amount of Tabasco sauce and cayenne pepper depending on your preferred spice level.  

The best beer for a michelada 

A michelada is a classic Mexican cocktail. To respect its origins, the best choice of beer is a Mexican lager like Corona, Pacifico, or Tecate. If these aren’t available, any light lager will do. The key is to choose a simple beer that lets the other ingredients shine. Avoid bitter or floral options like IPAs, which will clash with the savory ingredients. 

Michelada Recipe 

Makes 1 michelada 

  • 2 Lime Wedges
  • 1 tsp Salt
  • 1 tsp Cayenne Pepper 
  • 1/2 oz Lime Juice
  • 2 drops Tabasco Sauce
  • 2 dashes Worcestershire Sauce
  • 1/2 tsp Black Pepper
  • 1/2 tsp Celery Salt
  • 12 oz Chilled Beer 
rim glass for michelada recipe

Combine the cayenne and salt in a shallow dish. Rub 1 lime wedge along the rim of a pint glass and roll the outside rim of the glass in the cayenne-salt mixture. This way you’ll get a little bit of spicy salt with each sip, but the mixture won’t all fall into your drink. Add the lime juice, tabasco sauce, Worcestershire sauce, black pepper, and celery salt to the glass. Top with the beer and garnish with the remaining lime wedge. Enjoy!

Pair this cocktail with the Blue Apron Tailgating Box for an easy fall party.

An Orange-Ade Shandy Recipe for Summer

shandy recipe ingredients

Hello summer! We’ve got our sunglasses on and our SPF ready. If we’re not on the beach or at the pool, we’re certainly dreaming of it. To keep cool, we created a seriously refreshing orange-ade shandy recipe that fits right into our summer schedule.

A classic shandy is made with a mixture of half beer and half lemonade. If you’re not a fan of sweet beverages, you adjust the balance. Add more beer to create a more subtle cocktail. No matter the ratio, a shandy is a great hot weather cocktail. This refreshing cocktail is also low-alcohol, so feel free to have more than one.

homemade beer shandy

We wanted to try a new twist on this summer classic. We concocted a recipe using homemade orangeade instead of lemonade to brighten up our drinks, and as a nod to the orange wedge often served with wheat beer. The result is an easy shandy recipe that’s perfect for beach days, pool days and even Father’s Day!

Orange-ade shandy recipe

5 Oranges
2 Lemons
Wheat Beer (such as Blue Moon)
½ Cup Sugar

Make the Simple Syrup:

In a small saucepan, combine ½ cup water and ½ cup sugar. Heat to a simmer on medium-low, stirring frequently until all of the sugar dissolves. Remove from heat and let cool to room temperature. Transfer to a jar and store in the refrigerator for up to 5 days.

Make the Orange-Ade:

In a large pitcher, combine the juice of 4 oranges and 2 lemonsthe cooled simple syrup4 cups water and ice. Stir thoroughly to combine.

Orangeade Oranges

Mix Your Drink:

In a chilled pint glass, pour all but a bit of a wheat beer (such as Blue Moon) and top with orange-ade. Garnish with an orange wheel.

finished shandy recipe

Simple as that! Now, you have a delicious and refreshing 4-ingredient cocktail to cool you down this summer. Orange you glad you have this recipe in your back pocket?

Cheers to staying cool this summer, chefs!

Recipes with Beer for Any Occasion

Whether it’s a midday meal, a sweet treat, or just a snack, every meal can be improved with beer. A chilled beer can be the perfect complement to salty and sweet foods, and sometimes it’s even an essential ingredient. No matter what you’re hungry for, these recipes with beer will satisfy your cravings while celebrating your favorite beverage.

We’ve teamed up with Stella Artois to create an elevated game-day menu inspired by your favorite stadium bites—because the day’s as much about sharing food and beer as it is about football. Order your Stella Stadium Bites by Blue Apron box and receive a complimentary gift of 4 Stella Artois chalices (ships separately, beer not included). Don’t forget to order your Stella Artois from Drizly ahead of the game (California residents order from Instacart here). 

For a Satisfying Lunch: Beer Battered Fish Tacos

With its light hoppy character and fizzy fermentation, this recipe with beer creates the ultimate batter. Rich proteins benefit from a light coating, but when it comes to fish, a wet, thick batter that fries into a crackly, golden- brown crust is the perfect complement. Rely on a deep-fry thermometer—make sure you have one that goes up to at least 400°F— to make sure you can maintain a steady oil temperature when frying. This helps ensure the fish will cook all the way through before the batter gets too dark. Serves 4 to 6.


  • ½ head red cabbage, thinly sliced (about 3 cups)
  • Juice of ½ lime
  • Kosher salt
  • ½ cup mayonnaise
  • 1 chipotle pepper in adobo sauce, finely chopped
  • Canola oil or other vegetable oil, for frying
  • 4 cups all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 4 ½ cups Stella Artois
  • 2 pounds mild, flaky white fish fillets (such as hake, cod, or grouper), cut into 4 by 1-inch strips
  • Freshly ground black pepper
  • 8 to 12 corn tortillas, warmed
  • 2 avocados, pitted, peeled, and thinly sliced
  • Leaves from ½ bunch cilantro 
  • 3 limes, cut into wedges


1. Prepare the slaw and mayonnaise. In a large bowl, combine the cabbage, lime juice, and a big pinch of salt. Toss to combine and set aside to marinate, stirring occasionally, for 15 minutes. In a small bowl, combine the mayonnaise and as much of the chipotle as you like (depending on how spicy you’d like it).

2. Heat the oil and make the batter. In a large, heavy pot, heat 11⁄2 inches of oil on medium to 375°F. While the oil heats, in a large bowl, whisk together the flour, paprika, cayenne, and 2 tablespoons salt. Whisk in the beer just until smooth.

3. Fry the fish. Line a sheet pan with paper towels. Pat the fish fillets dry with paper towels; place in the batter. When a drop of batter sizzles immediately when added to the pot, it’s hot enough. Using your hand or a pair of rubber-tipped tongs (so as not to break the flesh of the fish) and working one piece at a time, lift a fish fillet out of the batter, letting any excess drip off, and carefully add to the hot oil. Continue adding more fish to the pot, being careful not to overcrowd. Cook 3 to 4 minutes, flipping occasionally, until the fish is golden brown and cooked through. Use a slotted spoon or wire-mesh strainer to carefully transfer the fish to the sheet pan. Season immediately with salt and pepper. Repeat with the remaining fish fillets, making sure the oil returns to 365°F to 375°F before frying each batch.

4 Assemble and serve the tacos. Divide the fried fish between the tortillas, top as desired with the slaw, chipotle mayonnaise, avocado, and cilantro. Serve with the lime wedges on the side. 

If You Want to Make Full Dinner: Beer Steamed Shellfish 

Everything about this dish is festive. It looks beautiful, it tastes amazing, and it’s fun to eat. It will remind you of a traditional low-country boil, the perfect meal for a casual gathering. Here, steaming the seafood in beer will add a subtle savory flavor that we guarantee you will love. Serves 4 to 6.


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • ¼ pound chorizo, chopped
  • 2 pounds mussels, rinsed and debearded
  • 2 Pounds clams, rinsed
  • ½ cup Stella Artois
  • Chopped parsley for garnish

1. Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the onion and chorizo, stirring occasionally, until the onion softens, about 5 minutes.

2. Add the mussels and clams to the pot; cover and cook, shaking the pot occasionally, until shellfish opens, about 10 minutes. If they have not generated enough broth for you, add the beer and cook, uncovered, another 5 minutes. Sprinkle with parsley, and serve.

If You’re Craving Dessert: Beer Ice Cream Float

This beer float is a riff on a classic shandy. The lemon soda keeps it light and fresh, while the peanut brittle brings in a fun texture. Who says you can’t have beer for dessert? Serves 2.


  • 1 12oz cans lemon soda
  • 1 275ml bottle Stella Artois
  • Citrus bitters, to taste
  • 2 scoops vanilla ice cream
  • Peanut brittle, for garnish (optional)


Divide the soda and beer between 2 tall glasses; add bitters to taste. Top with the vanilla ice cream and peanut brittle, if using.

If You Just Need a Snack: Old Bay Popcorn

This might not be a recipe with beer, but popcorn is the ultimate beer pairing. A salty snack makes a cool beer more satisfying, and the crunchy kernels a fun fun complement to carbonation. This recipe for spiced popcorn takes the pairing to the next level by adding nutritional yeast. The earthy flavor adds complexity that pairs well with the yeasty notes in beer. Serves 4 to 6.


  • 2 cups corn kernels
  • 1/4 cup olive oil
  • 3 tablespoons butter
  • 2 tablespoons Old Bay Seasoning
  • 1 tablespoon Kosher Salt
  • 2 teaspoons Nutritional Yeast, optional


1. In a large pot over medium heat, heat the oil and place 3 kernels in the center of the pot. Wait for the 3 kernels to pop as it’s a signal that your oil is hot enough to start.

Turn up the heat slightly more, toss in remaining corn kernels, cover the pot, and shake the pot continuously over the heat.

2. In a separate small pan on medium-low, melt the butter. Once the corn kernels have slowed down their popping (listen for single pops, typically 5 to 7 minutes in), remove the popcorn from the heat and pour it into a large serving bowl.

3. Drizzle the butter over the popcorn and add in the Old Bay, salt, and pepper. Toss the popcorn until it’s evenly covered with the butter and spices.