Another Sunday, another brunch recipe. My drink of choice at brunch is a bloody mary. Though mimosas are great (especially grapefruit), I tend to favor salty/savory over sweet, but since bloody marys can be incredibly heavy I like to cut them with beer.
Bloody beers are technically derived from micheladas- a Mexican beer with lime, salt, sauce, and spices. But since no one knows what that is, let alone how to pronounce the name, calling them bloody beers is easier. Knowing this backstory, it will come as no surprise that I use Mexican beers. If you like a lighter color beer go with Corona— it’s tangy and zippy. On the darker side, Negra Modelo creates a nice depth of flavor.
This recipe is for two 20 ounce glasses without ice. If that’s too much you can always save the rest of the bloody mix for later and just add the beer when you’re ready.
- 1 cup tomato juice
- 1 cup bloody mary mix (we used zing zang)
- 1 tsp horseradish
- 1 tsp lemon juice
- 1/2 lime
- 1/2 tsp celery salt
- 10 dashes of hot sauce
- 2 dashes of worcestershire sauce
- 1 beer (ours was Negra Modelo)
Combine all the ingredients, except for the beer, in a shaker with ice. Shake for 20 seconds— it’s longer than you think! Fill glasses 2/3 of the way with the bloody mary mix. Then top the remaining 1/3 with beer. Serve with a pickle, olive, and meat stick.