Clam in a Can
Jill Dobias, of the East Village restaurant Joe and Misses Doe, is a master of creative cocktails with irreverent names. The Clam in a Can is her spicy, beery riff on an oyster shooter. It also brings a michelada to my mind. Be sure to get your cans very clean and very cold before making the drinks.
- Serves: 1 person
- 8to 13 ounce beer (something light, like a lager)
- 1ounce clam juice
- Splash fresh lime juice
- 2dashes hot sauce
- ¼teaspoon each Old Bay and kosher salt
Step 1Chill a can. Add ice, beer, clam juice, lime juice and hot sauce. Stir ingredients in can. Sprinkle with Old Bay and kosher salt.