I’m calling it: Micheladas are the new Margarita. Or at the very least, the new Bloody Mary.  This light, bright, slightly spicy drink is perfect for aggressively hot days.  In Mexico, the classic combination is clamato + beer + worcestshire + hot sauce + soy sauce + lime.  I switched out the soy for savory garlic pickle brine and added a touch of extra heat with a chili salt rim.  This is so simple to whip up in large batches, and guests will simply flock to it. Make sure to make the cute pickle garnish to decorate each glass!

MICHELADAS // The Kitchy Kitchen

MICHELADAS // The Kitchy Kitchen

Michelada // The Kitchy Kitchen


For 8 servings

1 32 ounce bottle chilled Clamato (about 4 cups)

1 32 ounce. bottle or 3 12-oz. bottles chilled Mexican lager

3/4 cup fresh lime juice

1 1/2 teaspoon Worcestershire sauce

1 teaspoon hot sauce 

2 tablespoons Farmer’s Garden Garlic Pickle Brine

2 tablespoon kosher salt

1/2 teaspoon achiote or ancho chili powder

Lime wedges (for serving)

Serve with cherry tomato/pickle garnish


Mix Clamato, lager, lime juice, Worcestershire sauce, hot sauce, and pickle brine in a large pitcher.

Mix salt and chili powder on a small plate. Rub rims of pint glasses with lime wedges and dip in salt mixture. Fill glasses with ice, add Michelada mixture, and garnish with cherry tomato/pickle garnish.