24 ounces tomato juice
3 tablespoons celery salt
1 tablespoon chipotle hot sauce
1 tablespoon fresh thyme leaves
1 tablespoon Worcestershire sauce
1/4 teaspoon prepared horseradish
Juice of 1 lime
2 jalapenos, thinly sliced
1/4 cup chili powder
1 lime, cut into wedges
8 bottles Mexican beer, cold
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