Michelada Bloody Mary

1 cup tomato juice 1 ounce fresh orange juice 1 ounce fresh grapefruit juice 1 ounce fresh lime juice, plus 1 lime wedge #189; ounce pomegranate juice (optional) Kosher salt, for garnish 4 ounces tequila blanco 1 bottle (12 ounces) Mexican beer, such as Corona Tabasco, to taste Worcestershire, to taste 4 pickled jalapenos, for garnish Combine juices in a pitcher; set aside. Spread salt on a plate. Rub the rim of 4 beer mugs with a lime wedge. Dip rims of mugs into salt. Fill mugs with ice and divide juice mixture between mugs. Add 1 ounce tequila and 3 ounces beer to each mug. Season with Tabasco and Worcestershire, stir and add a jalapeno to each glass. Serves four. Chef Rick Bayless, Frontera Grill, for Saveur magazine