Michelada Preparada

• 1 cup clam-tomato juice (preferably Clamato)
• 5 tablespoons fresh lime juice
• 1/2 cup plus 2 teaspoons Mexican chile-lime powder (see page 231)
• 1 teaspoon bottled hot sauce (such as Tabasco sauce)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Maggi seasoning sauce (see page 28)
• 1 lime wedge
• 4 bottles Mexican beer, ice-cold

1. Mix the clam-tomato juice, lime juice, 2 teaspoons chile-lime powder, the hot sauce, Worcestershire sauce, and Maggi sauce in a small bowl to combine.
2. Pour the mixture into an ice cube tray (any shape ice cube will work) and freeze.
3. Chill 4 beer mugs until very cold.
4. Put the 1/2 cup chile-lime powder on a small plate.
5. Wet the rim of each beer mug with the lime wedge.
6. Invert the mugs onto the chile-lime powder to coat the rims.
7. Put the mugs right side up and place 2 or 3 Michelada ice cubes in each mug.
8. Pour the beer over the ice cubes, sprinkle with a little of the chile-lime powder, and serve.

clamtomato juice, lime juice, chilelime powder, hot sauce, worcestershire sauce, lime, bottles

Taken from www.epicurious.com/recipes/food/views/michelada-preparada-387038 (may not work)