Roll 8 to 10 limes on the counter and juice them using a citrus juicer or by hand, straining out seeds and pulp to yield 1 cup fresh lime juice.

Pour the lime juice into the glass jar and add Worcestershire sauce, hot sauce, soy sauce, and hot pepper sauce.

Sprinkle Maggi seasoning, garlic powder, ground cumin, cayenne pepper, and black pepper into the jar.

Seal the jar tightly and shake vigorously for 30 seconds, or until all dry spices are fully dissolved and the mixture is uniform.

Taste about 1 tablespoon of the mix and adjust heat by adding hot pepper sauce if needed, then shake again.

Add a pinch of salt, shake, and taste again, adding more salt or lime juice to balance saltiness and acidity.

If the mix is too sour, add an additional tablespoon of Worcestershire sauce and shake; if too flat, squeeze in half a lime and shake.

Transfer the finished michelada mix to a clean jar or bottle, label with the date, and refrigerate for up to 3 weeks, shaking before each use.