G.Q. featured the cocktail in their August issue, but hasn't made the recipe available online, so this is my adaptation. The original calls for a couple jalapeno slices to garnish the drink, but I have yet to do this and haven't missed their presence. Use them if you like a little more heat. And while the original recipe calls for a specific brand of Vietnamese beer, any pale lager will work. I've been using Pacifico.
Adapted from An Choi and G.Q.
Makes one cocktail
1 lime wedge
Kosher or sea salt
1 ounce lime juice
2-3 generous squeezes of Sriracha
3 dashes Maggi sauce
2 jalapeno slices (optional, for garnish)
12 ounces lager-style beer
Rub the lime wedge around the rim of a pint glass, then dip the glass into a small plate of salt to coat the rim. Add the lime juice, Sriracha and Maggi to the glass and stir. Slowly pour in the beer. Add ice cubes and jalapeno, if desired, and garnish with the lime wedge.
(Image: Anjali Prasertong)