Pickle Micheladas

Name: Pickle Micheladas
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 1 c. Clamato, chilled; 4 tbsp. dill pickle brine, plus 2 pickle spears for garnish; 2 tbsp. fresh lime juice plus 1 lime wedge and 2 lime wheels for serving; 2 tsp. Worcestershire sauce; 1/4 tsp. green hot sauce (we used green Tabasco); 2 tbsp. finely chopped dill fronds, plus dill sprigs for garnish (see Note); Kosher salt; 2 7-ounce bottles Mexican lager, chilled (we used Modelito Especial)

Briny, tangy, and ice-cold, this twist on a michelada combines pickle juice, green hot sauce, and a swig of crisp lager in every sip.

By Susan ChoungPublished: Mar 25, 2026

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pickle micheladasshot with gh jan/feb 2026 savor feature

mike garten

Yields:

2 serving(s)

Total Time:

15 mins

I didn’t think I needed to improve a michelada—until I started adding pickle juice. Now I won’t make one without it. The Clamato brings that classic savory backbone, but dill pickle brine takes it somewhere brighter, tangier, and just a little unexpected (in the best way). A splash of green hot sauce ties it all together, playing really nicely with the fresh, herb flavor without overpowering it.

This is the kind of drink that feels extra-refreshing on a hot day, especially when plain beer just isn’t cutting it. If you like your cocktails crisp and spicy, with extra oomph, this is the one I keep coming back to for brunches, day drinking, or whenever the game’s on.

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Ingredients

1 cup Clamato, chilled
4 Tbsp. dill pickle brine, plus 2 pickle spears for garnish
2 Tbsp. fresh lime juice plus 1 lime wedge and 2 lime wheels for serving
2 tsp. Worcestershire sauce
1/4 tsp. green hot sauce (we used green Tabasco)
2 Tbsp. finely chopped dill fronds, plus dill sprigs for garnish (see Note)
Kosher salt
2 7-ounce bottles Mexican lager, chilled (we used Modelito Especial)

Directions

1. Step 1
  In liquid measuring cup, stir together Clamato, pickle brine, lime juice, Worcestershire sauce, and hot sauce; set aside.
2. Step 2
  On small plate, mix together chopped dill and 2 tablespoons salt. Using lime wedge, rub half of rim on each of 2 tall glasses, then dip in dill salt to coat. Fill glasses with ice, then divide Clamato mixture between glasses.
3. Step 3
  Garnish each glass with 1 pickle spear, 1 lime wheel, and 1 dill sprig. Serve each with 1 bottle of lager, topping with beer as desired.

Note: You can replace the dill/salt mixture with 2 tablespoons of store-bought dill pickle seasoning, such as the version from Trader Joe’s.

Did you make this recipe? Comment below!

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