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Recipe courtesy of John Green

Show: On the Rocks

Episode: Reputation Revamp

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Total:: 10 min
Active:: 10 min

Yield:: 5 or 6 drinks

Level:: Easy

Ingredients

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)

Directions

In a pitcher, combine the clam-tomato juice, lime juice, orange juice, hot sauce, Worcestershire, black pepper, ginger, salt, bitters and serrano. Stir well.

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.

My Private Notes

Name: Dirty Bird
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 5 or 6 drinks
Ingredients: 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)

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This French tart is a beautiful way to eat apples.

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