A beer cocktail that will work in a dive bar or a poolside cabana, The Dirty Saylor brings flavor, zest and a little fire into one delicious drink.
Combine Campari, Mexican fernet, lemon juice, pepper syrup and bitters in a shaker.
Add ice and shake vigorously for 20 seconds.
Double strain over ice in a highball glass.
“Roll” the Modelo Especial back and forth between two shakers until some of the foam dissipates.
Slowly combine the beer into the highball with the rest of the ingredients.
Cut a long grapefruit peel and with a lighter move a flame around the skin to release oils.
Gently squeeze the peel over the drink and then drop into the glass to garnish.