This is a classic Mexican cocktail: Clamato mixed with cheap beer. I’ve added my own twist to the classic, of course. And, hey, this place is confidential, isn’t it? Ok. Here’s a secret: I like this drink on a Sunday, at noon, when the sun’s out and it’s warm. Dangerous.
Here’s what you’ll need:
1 pint glass
1 bar spoon
1-2 ice cubes
1 lime squeezer – optional
2 bottles of bad beer (~666ml)
1 oz of vodka – (or 2, or 3…)
10 oz of Clamato®
1 teaspoon of soy sauce
1 teaspoon of Worcestershire sauce
1 teaspoon of chili powder – NOTE: I use this chili powder instead of Tajin, but if you have the original ingredient, it’s 10 times better!
1 teaspoon of salt
1 tablespoon of lime juice – (the equivalent of ½ lime)
Hot sauce – to taste
A thin wheel of salami – optional
A (cooked) piece of bacon – optional
First, squeeze the juice out of your half-lime in a bowl. Then, take a pint glass and rub the rim of the glass with the inside of your half-lime. Put the chili powder and salt in a dish, and mix. Dip the now wet edge of your pint glass in the chili-salt mix to coat the rim of your glass.
Then, add a pinch of the salt-chili mix in your glass. Add the ice cubes, soy, Worcestershire, lime juice, vodka, Clamato and hot sauce and stir.
Once you’re done stirring, crack the beer open, tilt the glass and pour very slowly. The gas in the beer will react and foam a lot, so be careful when you pour.
Once the pour is completed, garnish with a piece of bacon and/or a salami wheel and a slice of lime.