12 oz Castelvetrano or other mild green olives

36 oz Beer (preferably Anchor Steam),

36 oz cold Roman Mix*

12 Oysters (best available), shucked, liquor reserved*

 

 

Garnish: 

Olives

Serrano chiles

Chile threads

Glass: 

Pint

 

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 ingredients

3 lb Heirloom tomatoes, cored and chopped coarsely

1 tbsp Salt-packed capers, rinsed and chopped

2 Red Fresno chiles, 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

1 tsp Ground Aleppo pepper

Kosher salt

Freshly ground black pepper

1 tbsp Chopped fresh flat-leaf parsley

 

Pass the tomatoes through a food mill set over a bowl, or push thought a wire sieve. Add the capers, chiles, shallot, peppers, fish sauce, vinegar and Aleppo pepper, and stir well. Season to taste with salt and pepper and stir in the parsley. 

 

*You could certainly replace the oysters with a well seasoned shrimp or crawdad tail!