Beer and Clamato

The Beer and Clamato is a no-nonsense beer cocktail, a straightforward thirst quencher for when a regular beer just isn’t cutting it. It’s savory, slightly tangy, and incredibly refreshing, especially on a hot day. This isn’t a cocktail you fuss over; it’s what you reach for when you want something substantial yet easy, often as a casual daytime drink or a lighter alcohol option. It’s a simple pour, a reliable choice for anyone wanting a savory kick with their brew.

Beer and Clamato

4.62 from 13 votes

Calories: 144kcal

Prep Time: 3

Total Time: 5

Ingredients

▢ 12 oz Bitter Beer
▢ 3 - 4 oz Clamato Juice

Instructions

▢
Preferably use a regular beer (blonde) or a light beer. Pour clamato into the glass (3-4 oz for a 12 oz beer) and top with beer. Very pleasant in hot weather or when you want to cut down on alcohol.

Estimated Nutrition:

Calories: 144kcal (7%)

Beer

Where it came from

Clamato juice, a blend of tomato and clam broth, was introduced in 1969 by Duffy-Mott. Its pairing with beer likely emerged soon after, particularly in regions where savory beer cocktails like the Michelada were already commonplace, such as Mexico and the American Southwest. This is a working class drink, popular in casual settings rather than high-end bars.

This drink belongs to the broad family of beer cocktails, more specifically, the savory subset. Its closest relatives are the Michelada, which adds lime, hot sauce, and often Worcestershire, and the Red Beer, which uses plain tomato juice. What sets the Beer and Clamato apart is the distinct, briny, and spiced flavor profile provided solely by the Clamato juice itself.

You’d typically find a Beer and Clamato at a casual bar, a sports pub, a backyard barbecue, or a beachside shack. It’s a common choice for brunch in some areas, or simply as a refreshing pick-me-up during warm weather. It’s meant for relaxed, informal gatherings, not for a sophisticated cocktail lounge.

What it tastes like

On the front, you get a savory, slightly briny, and tangy hit from the Clamato. This transitions to the middle where the crisp, malty notes of the beer blend with the tomato and subtle spices. The finish is clean and refreshing, leaving a pleasant, slightly savory aftertaste that encourages another sip. It’s surprisingly balanced for such simple ingredients.

Assuming a 12 oz beer at 5% ABV, and mixing it with 3 to 4 oz of non-alcoholic Clamato, the total volume of your drink is around 15 to 16 oz. This means the overall alcohol by volume for the Beer and Clamato drops slightly to approximately 3.75% to 4%. It’s noticeably less potent than a standard spirit based cocktail, and a bit lighter than drinking a straight beer.

The technique

Start with a chilled pint glass or a large mug. Pour the specified amount of Clamato juice into the bottom of the glass. Then, gently and slowly top the Clamato with your chosen beer, aiming for a steady stream down the side of the glass to preserve carbonation and minimize excessive foam. Serve this drink immediately to ensure maximum refreshment and fizz.

The most important technique here is to pour the beer slowly and gently over the Clamato. Rushing this step will cause the beer to foam excessively and quickly go flat, resulting in a drink that is messy, lacks effervescence, and doesn’t properly integrate the flavors. A careful pour ensures a pleasant head and a lively drink.

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Ingredient Spotlight

The bottles that make or break this drink.

Beer

Use: Lighter lagers, pilsners, or Mexican lagers like Modelo Especial, Pacifico, or Corona work best. A crisp, relatively neutral beer allows the Clamato to shine while providing a refreshing base. The recipe suggests a ‘regular beer (blonde) or a light beer’.
Skip: Heavily hopped IPAs, dark stouts, or overly sweet fruit beers. Their strong, complex, or sweet flavors will clash with the savory Clamato and throw the drink out of balance.
Why: The beer provides the body, carbonation, and alcoholic kick. Its character should complement the Clamato, acting as a refreshing counterpoint rather than competing for dominance. A lighter beer allows the Clamato’s unique profile to come through.

Clamato Juice

Use: Mott’s Original Clamato juice is the standard and provides the classic flavor. Other Clamato variations might work, but the original is the benchmark for this drink.
Skip: Plain tomato juice or V8. These lack the crucial clam broth and specific blend of spices that give Clamato its distinctive savory, slightly briny, and umami character. You won’t get the same drink.
Why: Clamato is the defining ingredient of this cocktail. Its unique blend of tomato, clam broth, and spices delivers the savory, tangy, and subtly briny notes that are essential to the Beer and Clamato’s identity.

Three Variations

Three real ways bartenders riff on this drink. Same idea, three different jackets.

Michelada

Mexican spiced beer cocktail: For a spicier, more complex version, add fresh lime juice, a dash of hot sauce, and a splash of Worcestershire sauce to the Clamato, and consider a salt or Tajin rim before topping with beer.

Chelada

Simple lime and salt beer: Skip the Clamato entirely and just add fresh lime juice and a pinch of salt to a light beer for a crisp, refreshing, and non-savory option that focuses on citrus and a hint of salt.

Red Beer

Beer with tomato juice: Substitute regular tomato juice for Clamato. This offers a simpler, less briny, and more straightforward tomato and beer combination, often with a squeeze of lime for brightness.

What if I don't have…

Quick substitutions for when the bottle shop is closed.

No Clamato?

Combine tomato juice with a dash of Worcestershire sauce, a splash of clam juice or fish sauce, and a pinch of salt. It won’t be identical, but it will bring some savory depth.

No Bitter Beer?

Any crisp, neutral lager or pilsner will work well. The goal is a clean base that doesn’t overpower the Clamato. Avoid anything too dark, hoppy, or fruity.

No pint glass?

A large chilled mug or even a tall highball glass can accommodate the volume and keep the drink cold. The specific glassware is less critical than the capacity and chill.

Frequently Asked Questions

Direct answers to what people search for after Googling this drink.

What is in a Beer and Clamato?

A Beer and Clamato is made by combining a light, crisp beer, typically a lager, with Clamato juice.

What does Beer and Clamato taste like?

It tastes savory, slightly tangy, and refreshing, with the malty notes of beer balanced by the tomato and subtle brininess of Clamato.

Is Beer and Clamato alcoholic?

Yes, it is alcoholic because it contains beer. The overall alcohol content is slightly diluted compared to a straight beer due to the addition of non-alcoholic Clamato.

Is Beer and Clamato served hot or cold?

It is always served cold, ideally in a chilled glass, to maximize its refreshing and thirst quenching qualities.

Can I make a Beer and Clamato spicy?

Yes, you can add a dash or two of your favorite hot sauce, such as Tabasco or Cholula, to the Clamato before adding the beer for a spicy kick.

What kind of beer works best?

Lighter lagers, pilsners, or Mexican lagers are ideal. They offer a crisp, clean base that complements the Clamato without overpowering its unique flavor.

What is Clamato?

Clamato is a commercially produced juice beverage made from reconstituted tomato juice concentrate, a blend of spices, and clam broth, giving it a distinctive savory and slightly briny flavor.

Is Beer and Clamato the same as a Michelada?

No, a Beer and Clamato is a simpler drink. A Michelada typically includes additional ingredients like lime juice, hot sauce, Worcestershire sauce, and a seasoned rim, making it more complex and spicier.

From the Drink Lab catalogue

Drink Lab has been collecting cocktail recipes since 2013. Some we wrote ourselves, plenty came in from readers, and the rest got passed across a bar somewhere along the way.

Last updated May 8, 2026 · 1 min read