For the michelada mixture: Blend Clamato, horseradish, hot sauce, red wine vinegar, adobo sauce, Worcestershire sauce, Salty Angeleno, celery salt, and sea salt in a blender until smooth. You can taste and adjust seasonings to taste. Store in a covered container in the refrigerator for up to five days or use immediately.
Recipe for savory Angelina micheladas – Los Angeles Times
