Ingredients
Equipment
Method
- Pour some chamoy or honey onto a small plate and pour some Tajín (or salt) on a separate small plate. Dip the Mason jar into the chamoy, coating the rim entirely, letting any excess drip back onto the plate. Dip coated rim into the Tajín and gently roll it around until the seasoning has covered the chamoy.
- Add the juice from 1/2 a lime and the teaspoon of tamarind paste to the jar. With the back of a long wooden spoon or a cocktail muddler, mash the tamarind into the lime juice until it is smooth (remove any seeds). Add the teaspoon Worcestershire, a few dashes of hot sauce and 12 ounces of tomato juice, stir to combine.
- Pour in the beer and give a gentle stir. Add ice if desired.
- Garnish with a wedge of lime and a tamarind straw.
Nutrition
Notes
- Making fresh tomato juice: Blend 4 medium tomatoes in a blender or run through a juicer. If blending, strain out the seeds and pulp by pouring through a fine mesh sieve. You should have 2 cups of juice.
- Spice level: Hot sauce brands vary in heat. Start with a few drops, taste, then add more. (You can also add a pinch of black pepper for extra bite.)
- Foam + fizz tip: Stir the tomato mixture first, then add beer and stir gently (or just “roll” it once) to keep carbonation.
- Tamarind paste tip: Tamarind paste varies a lot by brand (some are sweetened, some are super tart). Start with 1 teaspoon, then add more after you taste the mix (before adding beer).