Modern: Briny Breeze

Name: Modern: Briny Breeze
Cuisine: American
Ingredients: 1 teaspoon nori salt or seaweed salt (see Note), for rimming the glass; 1 teaspoon nori salt or seaweed salt (see Note), for rimming the glass; 1 ounce fresh tomato juice; ½ ounce clam juice (optional); ½ ounce yuzu juice or Meyer lemon juice; ½ ounce yuzu juice or Meyer lemon juice; 2 dashes celery bitters; 1 pinch smoked paprika; 6 ounces American-style lager, preferably Narragansett lager; 6 ounces American-style lager, preferably Narragansett lager; 1 lemon wheel, edges charred with a lighter or match, for garnish

Preparation info

Makes
1
Drink

Difficulty
Easy

Appears in

Spirits of '76

By Kim Laidlaw

Published 2026

About

The Briny Breeze uses Narragansett lager, Rhode Island’s beloved local beer, as a base. Clam juice nods to the state’s shellfish industry, while tomato juice and yuzu add a contemporary twist on the michelada. For a simplified version, use Clamato in place of tomato water and clam juice.

Ingredients

1 small lemon wedge
1 teaspoon nori salt or seaweed salt (see Note), for rimming the glass

Americas
United States
Rhode Island
Drinks
Vegan
Gluten-free

Method

Rim a highball or collins glass with the lemon wedge, dip the rim in nori salt, and fill the glass halfway with ice. In a cocktail shaker filled with ice, combine the tomato juice, clam juice, yuzu, bitters, and paprika, then strain into the glass.

Top with the lager, stir gently, and garnish with the charred lemon wheel.