Salty Angeleno Micheladas

For the michelada mix: Blend the 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 any seasoning as you like. Store in a covered container in the refrigerator for up to five days, or use immediately.