Celebrity chef Chris Cosentino begins brunch with this spicy, beer-based, oyster-topped culinary concoction.
- 12 ounces Castelvetrano or other mild green olives
- 36 ounces beer (preferably Anchor Steam), chilled
- 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.
*Roman Mix: Pass 3 lbs. heirloom tomatoes, cored and chopped coarsely, through a food mill set over a bowl and fitted with the fine grinding wheel. Add 1 tbsp. capers, rinsed and chopped; 2 Red Fresno chilies, seeded and chopped; 1 shallot, finely diced; 2 tbsp. chopped pickled peppers (preferably Mama Lil’s); 2 tsp. Asian fish sauce (preferably Red Boat); 1 tsp. cabernet vinegar; and 1 tsp ground Aleppo pepper and stir well. Season to taste with kosher salt and freshly ground black pepper and stir in 1 tbsp. chopped fresh flat-leaf parsley.