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Pickled Me Up Cocktail (a Michelada Made With Pickle Juice) | John Cusimano
Celery salt, for rim
Lime wedge, for rim and garnish
1 ounce fresh lime juice
1 ½ ounces tomato juice
½ ounce pickle brine
1 tablespoon hot sauce
5 to 6 ounces Mexican beer
Pickle spear, for garnish
Rim a pint glass with celery salt by rubbing a lime wedge around the rim and dipping the wet rim into celery salt. Add the lime juice, tomato juice, pickle brine and hot sauce to the pint glass and fill with ice. Top with the beer, stir gently, and garnish with lime wedge and pickle spear.
Always Drink Responsibly.