(courtesy of Erika Sander, bartender, Rapscallion Seafood House & Bar in Reno. Serves 1)
12 ounces Great Basin Brewing Co. Cerveza Chilebeso (or another spicy beer)
Juice of ½ lime
¾ cup mango purée or mango juice
Few drops of Mexican hot sauce for additional heat (optional)
Chile salt (recipe to follow)
Rim pint glass with chile salt and fill ¾ full with ice. Combine mango purée or juice with lime juice and hot sauce and pour into glass. Top with spicy beer.
For chile salt
Combine equal parts ancho chile powder and kosher salt.
