Whenever I fly, I almost always get a Bloody Mary. Usually I’m flying in the morning, so it seems like the obvious choice. The thing is, that I like them, but I don’t love them enough to make them on a regular basis. I wish I was the type of person that would wake up on Sunday morning and start the day off with a Bloody Mary and brunch, but I’m just not. That’s why when I was playing around with cocktail recipes I decided to tackle the issue and make a Bloody Beer.

I have tried all different kinds of Bloody Mary mixes and they just don’t do anything for me. I like them on planes and airport bars, but other than that? I’ll take a pass.

After trying a few different beers after I had the “bloody mix” down, I couldn’t find one that I really liked. I did some research and a lot of people suggested to use an IPA. So, I texted my brother, Rich, and asked him for suggestions. He said to avoid Sweetwater or Bells since they are a little big and suggested I used Dogfish Head or Harpoon. I decided on the former and used a Dogfish Head 60 Minute IPA. It was perfect.

 

This is the perfect drink for a brunch, especially for Easter this weekend. It’s got a little bit of a kick from the Tabasco and that savory quality that everyone loves about Bloody Marys.

Bloody Beer

Lime wedges
Chile salt (or a mix of kosher salt & crushed red pepper flakes)
1/2 cup tomato juice
2-3 Tbsp lime juice
1/4 tsp horseradish (preferably freshly grated)
A few dashes of Tabasco or hot sauce
A few dashes of Worcestershire sauce
2 12oz bottles or cans of beer (I suggest an IPA)
Spanish olives, for garnish

Begin by rubbing the rims of two glasses with the lime wedges then dip in the chile salt.

In a separate bowl, combine the tomato juice, lime juice, horseradish, Tabasco, and Worcestershire. Mix well. Adjust seasonings if needed.

Fill glasses with ice, and add 1/2 of the tomato juice mixture into each glass. Top with 12 oz beer. Garnish with lime wedges and olives, if desired.