Pepe Loco - Santa Fe Brewing Recipe

Combine coarse kosher salt and smoked paprika on a small plate. Run a lime wedge around the rim of a pint glass, then dip the rim into the salt-paprika mixture to coat evenly. Place the glass in the freezer for 5 minutes to set the rim while preparing the rest.

Reserve one lime wedge for serving and finish garnish: thread 4–6 pickled jalapeño slices on a cocktail pick or place them on the glass edge.

Make the mix

In a small mixing glass or jar, combine fresh lime juice, fresh lemon juice, agave nectar, pickled jalapeño brine, and hot sauce. Stir or shake briefly until the agave is fully integrated. Taste and adjust: add an extra 0.25 oz agave if you prefer milder acidity or an extra dash of hot sauce for more heat.

Chill the mix in the refrigerator for 2–3 minutes or add a few ice cubes to the mixing glass and stir, then discard the ice before using so the beer isn't diluted.

Remove the pint glass from the freezer. Add the prepared spicy-sour mix (about 2 oz total) to the bottom of the glass.

Carefully open the bottle (or can) of Santa Fe Brewing Pepe Loco. Slowly pour the beer into the glass over the back of a spoon or down the side to preserve carbonation and minimize foam, aiming to leave about 1 inch of head.

Gently stir once with a bar spoon (one slow up-and-down motion) to incorporate the spicy-sour mix into the beer without flattening it.

Garnish with the lime wedge on the rim and the pickled jalapeño slices on a pick or on the rim. If using, clap the cilantro between your hands and slap it on top as an aromatic flourish, or tuck the jalapeño slice on the rim for extra visual heat.

Serve immediately while cold and effervescent.