For the tomato water: In addition to micheladas, you can use this tomato water in bloody marys or pair it with mezcal or any good tequila. It will last in the fridge for up to 2 weeks.
- Combine tomatoes, onion, garlic, celery, peppers, basil, and thyme in a blender and process until smooth. Add 1 quart water, blend to combine, and then season to taste with salt and peppers.
- Use cheesecloth or a fine sieve fitted over a large mixing bowl to drain overnight.
For the michelada:
Run a fresh lime wedge around the rim of a frosted, 20-ounce pub glass, then dip the rim into a shallow plate of chile-salt blend. Add Tabasco, worchestershire, olive brine, lime juice, and tomato water. Top with beer and stir. Add ice and garnish with lime wedge and olives.