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 made with Clamato, beer, Worcestershire sauce, hot sauce, soy sauce, and lime. I switched out the soy sauce for Farmer’s Garden by Vlasic pickle brine, and added a touch of extra heat with a chili salt rim. Using the Farmer’s Garden Zesty Garlic Chip variety gives it a savory kick and nice tang that goes down smoothly. This drink 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, and enjoy!


Servings: 8 servings

Print Recipe


  • 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 by Vlasic Zesty Garlic Chips brine
  • 2 Tbsp. kosher salt
  • 1/2 teaspoon achiote or ancho chili powder
  • Lime wedges (for serving)
  • Garnish: vegetables from Farmer’s Garden by Vlasic pickle jar and cherry tomatoes


  1. Mix Clamato, lager, lime juice, Worcestershire sauce, hot sauce, and Farmer’s Garden pickle brine in a large pitcher.
  2. Mix salt and chili powder on a small plate. Rub rims of pint glasses with lime wedges and dip in salt mixture.
  3. Fill glasses with ice, add Michelada mixture, and garnish with cherry tomatoes and vegetables from the Farmer’s Garden jar.

About the Author:

As a Los Angeles native, Claire Thomas has grown up around great restaurants and food. So, when she decided to dive into the culinary arena as a self-taught chef it was an exciting challenge. Over the years, Claire has pushed her skills to taste, create, and study anything and everything in the food world. With a background as a commercial director, food photographer and writer, Claire’s exploration of the culinary field has been a success. Most recently, Claire hosted “Food for Thought with Claire Thomas”, part of Litton’s Weekend Adventure on ABC. Claire is also gearing up to release her first cookbook in summer 2014.

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