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Michelada Pitcher. Big batch cocktails

Michelada Pitcher

Pin RecipePrint Recipe
Prep Time 10 minutes
Total Time 40 minutes
Makes 6 servings

Ingredients

  • 4 12 ounce Mexican lager beers, well chilled
  • 1 cup tomato juice or clamato
  • 1/2 cup fresh lime juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • Chili-lime salt for the rims
  • Lime wedges for garnish

Instructions

  • Pour the tomato juice, lime juice, Worcestershire sauce, and hot sauce into a pitcher and stir for about 15 seconds until fully combined.
  • Cover and refrigerate the pitcher for at least 30 minutes and up to 24 hours.
  • Rub a lime wedge around the rim of each pint glass, then dip the rim in chili-lime salt.
  • Fill each salted glass about one-third full with ice.
  • Pour the tomato mixture over the ice, filling each glass to the halfway point.
  • Top each glass with a chilled beer poured slowly down the side, so the michelada keeps its head.
  • Finish with a lime wedge on the rim and serve immediately.

Good to Know

For the zero proof version, pour the same chilled tomato base and top with a non-alcoholic lager instead of the regular beer. The salt rim and lime wedge stay identical.