Ingredients

• 1 quart clam-tomato juice, such as Clamato
• 1 cup fresh lime juice
• 1/2 cup orange juice
• 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)

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Instructions

1. In a pitcher, combine the clam-tomato juice, lime juice, orange juice, hot sauce, Worcestershire, black pepper, ginger, salt, bitters and serrano. Stir well.
2. 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.