This refreshing beer cocktail has a savory twist: no, there's no meat in it, but the secret ingredient is steak sauce.
Why this recipe works:
- Preparing the base the night before helps the flavors develop and also makes for easy serving when your guests arrive.
- Chilling the beer before serving helps keep the ice cubes from melting too quickly.
- Steak sauce adds sweetness, tang, and salt and a bit of underlying umami that isn't too overpowering.
- 8 ounces red and yellow bell pepper slices
- 14 ounces freshly squeezed lime juice from about 14 limes
- 4 ounces steak sauce, such as A1
- 1/4 ounce freshly ground black pepper
- Salt to taste
- 48 ounces lager, such as Pacifico
- Lime wheels and additional bell pepper slices for garnish
In the bottom of a pitcher, muddle together the bell peppers and lime juice. Add the steak sauce and pepper. If your sauce is not on the salty side, add some additional salt to your liking. Cover and refrigerate the base at least 4 hours and up to overnight.
To serve, add beer straight to the pitcher and stir gently to combine, serving into ice-filled glasses. Alternately, you can pour about 2 1/2 ounces of the cocktail base into a highball glass filled with ice. Top off with about 5 ounces of the beer and stir gently to combine.
Garnish glasses with lime wheels and bell pepper slices, serve.
pitcher, highball glasses