Clamato is available in grocery stores. It doesn’t have beer in it. Some folks prefer it to make bloody marys. I’ve also seen Beefamato using beef broth.

A Michelada traditionally does not have clam juice in it, just tomato, but the closer you get to the coast, addition of clams becomes more prevalent. So both preparations are acceptable.

The drink first appeared in Mexico on the Texas border, and was adopted by the rest of Central America soon after, but not so much in the U.S., where it has gained in popularity only recently.

The versions in Costa Rica usually have clam juice, but the ones found in Belize (where lobster is the big export) don’t have clam juice.

The only consistency you’ll find in every version is the use of golden light lager, which adds almost no flavor, but good bubble. Thank the European missionaries for that. Since the flavor of the drink is dominated by the tomato and spice, might as well save money on the quality of the beer.

What about the stout ice cream floats at Doobies Bar? While the stouts rotate (the current one is made with Left Hand Nitro Milk Stout), the outcome is the same…you get to quench your beer thirst while having dessert! How can you go wrong? (BTW, Doobies version of the Citywide is WAY better…Sly Fox Phoenix Pale Ale & a shot of Heaven Hill $ 5)

Sure wish I coulda computer printed this Entire list all at once, ’cause Then I could take it wit me from bar to bar, checking off the drinks as I go. THEN I could tell youse all My opinion on these here cocktails.

Clamato makes an interesting change to the ‘basic’ Bloody Mary..wonder if Snockey’s uses it for their signature drink With the raw clams on top od the ice? Truth be told, I think the best Bloody Mary type drink starts with V8.