Recipes courtesy of Evan Laguna (Master Mixologist) at Dorado's Coastal Mexican Grill in Flagstaff, Arizona.
> PINT BEER GLASS
> Salt Rim
> DASH OF CHOLULA HOT SAUCE
> SQUEEZE 1/2 LIME
> 3/4 OZ. Unsweetened Tamarind Puree
> Splash of Clamato
> Can of Do Equis beer
Salt rim of glass. Mix hot sauce, lime juice, Clamato, and tamarind puree in glass. Top with Dos Equis.