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)
Steps:
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.
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