- 1 (64 ounce) bottle tomato and clam juice cocktail (such as Clamato®)
- 1 (12 fluid ounce) can frozen orange juice concentrate, thawed
- 5 limes, juiced
- 1/3 cup Worcestershire sauce
- 1/2 cup hot sauce (such as Valentina® or Tabasco®)
- 3 tablespoons ground black pepper
- 1 1/2 teaspoons cayenne pepper, or to taste
- 2 tablespoons salt
- salt for rimming glasses
- 24 wedges lime
- ice cubes
- 24 (12 fluid ounce) cans Mexican beer
- Combine tomato and clam juice cocktail, thawed frozen orange juice concentrate, and lime juice in a large pitcher; mix.
- Stir the Worcestershire sauce, hot sauce, black pepper, cayenne pepper, and 2 tablespoons salt through the cocktail mixture until the salt has dissolved.
- Pour 1/4 cup salt for rimming glasses onto a small, shallow plate. Moisten the rim of a large beer glass with a wedge of lime, dip the moistened rim into the salt. Tap off excess.
- Fill the rimmed glass with ice. Pour 1/3 to 1/2 cup michelada mix, or to taste, over the ice. Fill the rest of the glass with beer and stir to serve.