According to drink maker Eric “ET” Tecosky of Jones Hollywood, “This drink pairs perfectly with the Breakfast Crunchwrap from Taco Bell, and of course you want the Cinnabon Delights to cool off all the spice. You will be thanking me and napping in no time.”
We can confirm. The salty, crisp, fattiness of the hash brown layer was perfection with the sour and spice of the cocktail, and considering that we'd eat broken glass if it was paired with Cinnabon Delights, this was 100% #brunchgoals.
12 oz ice cold beer (ET recommends Tecate)
4 oz high quality tomato or Clamato juice
1 oz premium olive juice (ET loves Dirty Sue olive juice)
¾ oz fresh lemon juice
¼ tsp of Old Bay Seasoning
2 dashes of Worcestershire Sauce
2 dashes habanero pepper sauce
Sue-Lada Salt Recipe
4 T black sea salt
2 tsp cayenne pepper
1 tsp paprika
Mix all but the beer in a shaker with ice. Run a lemon wedge around the rim of a pint glass and dip the glass into the Sue-Lada salt before pouring the mixed ingredients in. Next add the beer and garnish with a lemon wheel.