PBR Laiola Spicy Beer
Posted by Bob Skilnik on June 12, 2008
The Pabst Blue Ribbon Chelada
Makes 1 drink
Created for a meaningless romance by bartender Ryan Schooly of Laiola in San Francisco.
- — Kosher salt
- — Juice of 1 lime + 2 lime wedges
- 1 tablespoon Red Chile Pepper Vinegar (see Note)
- 8 ounces Pabst (or Bud if you’re feeling highbrow. In that case, pour the other 4 ounces on the curb for the St. Louis homeys. Looks like InBev will close the deal on them.)
Instructions: Spread a layer of kosher salt onto a plate. Using a lime wedge, wet the rim of a pint glass. Dip the wet rim into the kosher salt, coating the rim.
Fill the glass halfway with ice cubes and add the lime juice, vinegar and beer. Garnish with the other lime wedge.
Note: To make Red Chile Pepper Vinegar, combine a handful of dried chiles (arbols, anchos or even red chile flakes) with a liter of unseasoned rice wine vinegar in a saucepan. Cover and heat until it’s just about to boil. Turn off the heat and let the mixture steep for 1 hour. Strain and discard the chiles. Store in the refrigerator.