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Pina Clamato
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Pina Clamato
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Pina Clamato
Created by Mixologist Christopher Cho
Ingredients
| Rimmer | ||
| 1 | tsp CO-OP GOLD Himalayan Pink Salt | |
| 1 | tsp CO-OP GOLD Taco Seasoning | |
| 1 | tbsp lime juice | |
| Drink | ||
| 1 | oz mezcal or tequila, optional | |
| 1 | tbsp lime juice | |
| 1 | tbsp CO-OP GOLD Tropical Juice | |
| 1 | tbsp juice from CO-OP GOLD Pineapple Slices | |
| 1 | tsp CO-OP GOLD Hot Cayenne Sauce | |
| 1 | tsp barbecue sauce | |
| ½ | cup MOTT’S Clamato Juice | |
| Garnish | ||
| 1 | tsp CO-OP GOLD Taco Seasoning | |
| CO-OP GOLD Pineapple Slices, grilled | ||
| fresh cilantro | ||
| CO-OP GOLD Chorizo Salami, grilled | ||
Directions
Prep time: 10 minutes
Total time: 15 minutes
Serves: 1
- To make rimmer, combine salt and taco seasoning. Mix well and lay onto a small dish compatible to the size of glassware. Rim the glassware with lime juice, then with the rimmer mixture.
- In a rimmed tall glass, combine all ingredients except for the Clamato juice. Stir well, then add Clamato and ice cubes.
- Garnish with seasoning dusted on grilled pineapples, fresh cilantro, and grilled chorizo.
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