Go Back
+ servings
Forward facing shot of 3 michelada cocktails with lime wedges and cucumbers sticking out of them, with a carton of tomato juice in the background and crushed ice scattered around

Smoky Cucumber Micheladas

These Smoky Cucumber Micheladas are such a refreshing cocktail made with tomato juice, lime juice, fresh cucumber juice, chipotle sauce for smokiness, and your favorite beer! They're rimmed in a little salt and chili powder, and they're an amazing addition to a game day appetizer spread or Mexican food!

Course Brunch, Cocktail
Cuisine Mexican
Prep Time 10 minutes
Servings 1 cocktail, is easily multiplied
Author Molly | Spices in My DNA


For the michelada

  • 2 ounces Pomi tomato juice
  • 1/2 ounce cucumber juice*
  • 1 ounce freshly squeezed lime juice
  • 1/2 teaspoon sauce from a can of chipotles in adobo
  • 1/2 teaspoon soy sauce
  • dash of hot sauce
  • 5 ounces Mexican beer
  • cucumber spears for garnish
  • lime wedges for garnish

For the salty chili rim

  • 2 tablespoons coarse salt
  • 1/2 teaspoon chili powder


  1. Make the salty chili rim. On a small plate, mix together the coarse salt and chili powder. Moisten the edge of your glass with a lime wedge and rim in the chili salt. Fill the glass with crushed ice. Add the tomato juice, cucumber juice, lime juice, adobo sauce, soy sauce, and hot sauce and stir to combine. Top with the beer and stir to combine. Garnish with a cucumber spear and lime wedges. Serve!

Recipe Notes

To make the cucumber juice, add 1 large seedless cucumber, chopped, to a food processor and blend until smooth. Pour through a fine mesh strainer or cheesecloth into a bowl and press all of the juice out. I usually press down in the strainer with the back of a spoon or just squeeze it out if I’m using cheesecloth!