Choose a tall pint or large beer glass (12–16 oz). Pour the kosher salt or Tajín onto a small shallow plate. Run the lime wedge around the outside rim then the inside rim of the glass to moisten.

Invert the glass and dip the moistened rim into the salt or Tajín, twisting to coat evenly. Set the glass aside.

Make Mix

Into the prepared glass (or into a separate mixing glass if you prefer), add the fresh lime juice (1 oz) and fresh lemon juice (0.5 oz).

Add the tomato juice or Clamato (3 oz). Stir gently to combine.

Add Worcestershire sauce (0.5 tsp), soy sauce or Maggi (0.5 tsp), 3 dashes of hot sauce, and the prepared horseradish (0.25 tsp) if using. Sprinkle in a pinch of freshly ground black pepper. Stir to integrate all seasonings.

Taste the mix and adjust acidity, saltiness, or heat to preference: add more lime for brightness, more hot sauce for heat, or a touch more soy/Worcestershire for savoriness.

Add ice cubes (about 1 cup) to the glass with the mix. Stir once to chill the mix and slightly dilute (this helps it marry with the beer).

Combine with Beer & Garnish

Slowly pour the cold lager beer (12 oz) into the glass over the back of a spoon or down the side to preserve carbonation and reduce foaming. Fill to just below the rim.

Gently stir twice with a bar spoon to combine — avoid vigorous stirring to keep bubbles. Taste and adjust with a squeeze of lime if desired.

Garnish with a lime wheel or wedge on the rim. Add a celery stick or cucumber spear if using. Serve immediately.