“Fishy” Michelada

Servings: 4  large micheladas

INGREDIENTS

  • 1 16-ounce bottle Clamato
  • ½ to ¾ cup leche de tigre (the fish-flavored lime juice poured off the ceviche)
  • 2 teaspoons Worcestershire
  • 1 teaspoon Jugo Maggi (optional)
  • About 2 teaspoons Mexican hot sauce like Valentina or Tamazula
  • 1 lime and a small plate of coarse (Kosher) salt or spicy Tajín seasoning
  • Ice
  • 2 12-ounce Mexican beers (most people go for the light lagers like Modelo Especial) 

INSTRUCTIONS

In a pitcher mix together the Clamato, ½ cup leche de tigre, Worcestershire, Jugo Maggi and hot sauce.  Taste and season with a little more leche de tigre and hot sauce if that seems right to you.  Cover and refrigerate if not using right away. 

Cut the lime in half and rub it around the top of four large (16-ounce) glasses—like a typical pint beer glass.  Upend each one into the salt or Tajín to crust it.  Fill the glasses half full of ice cubes. 

Divide the Clamato mixture between the glasses, then slowly fill each one with beer.  Stir to combine and serve right away.