1 ½ oz. Chopin potato vodka
2 ½ oz. Beef broth
½ oz. Ancho Reyes chili liqueur
1 bar spoon Lemon juice
1 bar spoon Benedictine
1 Dash Australian bitters
1 Small red chili slice
Stella Artois
Muddle chili slice with lemon juice. Build other ingredients except the beer in mixing glass. Add ice and stir. Strain over fresh ice in a salt-and-pepper-rimmed 14 oz. highball glass. Top with Stella Artois (should be about 1 ½ to 2oz.)
Jason Shullo and Chris Speirer created this recipe for STK in the Cosmopolitan in Las Vegas.
