Pour beer into a large pilsner beer glass. Top with orange liqueur and orange juice; set aside.
Cinco de Mayo is one of the largest beer drinking holidays. Cheers to Jeff with this cocktail made with Mexican beer, orange liqueur, and a spicy homemade foam.
To get more of the Beard Behind the Bar, and get all of Jeff’s cocktail creations, go to HSTV.com.
Servings and Ingredients
|¾ bottle(s)||(12-oz.) Sol Mexican beer|
|1 oz.||orange liqueur|
|1 wedge(s)||orange, juiced|
|Ancho Chile Foam|
|1 can(s)||(12-oz.) Dasani strawberry guava sparkling water|
|1||ancho chile pepper, chopped|
|1 tbsp.||soy lecithin granules, or 1 large pasteurized egg white|
Things To Grab
- Large pilsner beer glass
Make Ancho Chile Foam: Add sparkling water, dried ancho chile, and soy lecithin granules to a blender. Blend until a stiff foam appears. Spoon foam on top of Cerveza Cocktail and serve immediately.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 55mg
- Total Carbohydrates: 31g
- Protein: 3g