Recipe courtesy of John Green

Dirty Bird

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 5 or 6 drinks
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1 quart clam-tomato juice, such as Clamato

1 cup fresh lime juice 

1/2 cup orange juice 

4 bar spoons (4 teaspoons) Asian hot sauce, such as Sriracha

4 bar spoons (4 teaspoons) Worcestershire sauce

1 bar spoon (1 teaspoon) ground black pepper

1/2 bar spoon (1/2 teaspoon) ground ginger 

1/2 bar spoon (1/2 teaspoon) salt, plus more for rimming glasses

6 dashes orange bitters 

1 serrano chile, sliced 

30 ounces Mexican beer (preferably from tap)


  1. In a pitcher, combine the clam-tomato juice, lime juice, orange juice, hot sauce, Worcestershire, black pepper, ginger, salt, bitters and serrano. Stir well.
  2. To serve, rim a pint glass with salt. Fill the glass with ice, then fill halfway with the Dirty Bird mixture. Top off with Mexican beer, about 5 ounces. Repeat.