Andrew Zimmern’s Micheladas

Serves: 4-6


  • 32 ounces Clamato juice (or plain tomato juice)
  • Juice of 1 lime
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • 2 tablespoons grated, prepared horseradish
  • 3-4 bottles of your favorite beer, ice cold (N.A. options work great, too!)
  • Tajin seasoning for the rim of the glass
  • Sea salt
  • Ice
  • Beef consommé, for serving
  • Pickles, salami, Cheddar cheese, pickled onions, and caper, for serving on a skewer in the drink


Mix together Clamato, lime juice, Worcestershire, hot sauce and horseradish in a large pitcher.

Combine a few tablespoons of Tajin with some sea salt on a small plate. Run a cut lime around the rim of some oversized glasses and dip into the spice mix. Pint pub glasses are fine, but the bigger the better

Fill the glasses about halfway with ice. Fill with 6 to 8 ounces of the Clamato mix, add a splash of beef consommé.

Garnish skewers of your choice, including a mix of olives, pickled vegetables, cheese, salami, shrimp, etc. Then slide an open bottle of ice-cold beer upside down into the glass (or top with your beer or NA malt beverage of choice)…and ENJOY!