Celebrity chef Chris Cosentino begins brunch with this spicy, beer-based, oyster-topped culinary concoction.
- 12 oz Castelvetrano or other mild green olives
- 36 oz Beer (preferably Anchor Steam), cold
- Roman Mix
- 12 Oysters (preferably Kumamato or Kusshi), shucked, liquor reserved
- Garnish: Olives
- Garnish: Serrano chiles
- Garnish: Chile threads
Place 2 olives in each of 6 pint glasses.
Pour half a bottle of beer into each glass and top with the Roman Mix, divided evenly among the glasses.
Place 2 shucked oysters with their liquor in each glass and garnish with an additional olive, a serrano chile and a few chile threads.