Serves 1

  • 2 limes (one juiced, one wedged-rim)
  • ¼ cup spicy hot tomato juice
  • 2 tsp Mexican-style hot sauce (Tapatío-preferred)
  • 1 tsp Worcestershire sauce
  • 1 tbsp pickled jalapeño juice
  • 2-3 grinds fresh black pepper
  • 1 can or bottle light Mexican beer (12 oz)
  • Kosher or sea salt
  • 1 small sliced jalapeño
  • 1 tsp garlic salt (rim)
  • 3 tbsp Tajín chili and lime salt blend (rim)


Combine the garlic salt and Tajín in a small, shallow dish in an even layer. Rub the rim of a cocktail glass with one of the juiced lime wedges, and dip the glass rim into the dish to create a salt rim. Add ice to the cocktail glass. In a cocktail shaker, combine lime juice, spicy tomato juice, hot sauce, Worcestershire sauce, jalapeño juice, black pepper and a pinch of salt. Shake vigorously, pour into cocktail glass, add 2-3 slices of jalapeño and top with Mexican beer. Use the remaining beer to top off cocktail while drinking.