In a Boston shaker, lightly muddle together cilantro sprigs, pickled okra, freshly squeezed lemon juice and add a pinch of salt and ground black pepper. Add tomato juice, Arrogante Blanco, a dash of Sriracha sauce and a handful of ice.
Using a tumbler glass, gently "roll" the cocktail by pouring the drink from the shaker to the glass and back. Repeat several times until the cocktail is chilled and well aerated.
Strain the drink into a chilled tall glass filled with ice. Add Mexican beer on the top.
Steven Yamada (Beachbum Berry's Latitude 29, New Orleans)