On the East Coast and in the Midwest, when you order America’s favorite hangover cure – the Bloody Mary – it sometimes comes with a beer chaser. At Rick Bayless’ Hollywood restaurant Red O, the beer is in the Bloody Mary. It’s not the usual Bloody Mary, and that’s why it works.
I have enjoyed Bloody Mary cocktails (read: been hung over and in search of relief) from Key West to Los Angeles. Most Bloody Mary cocktails taste the same, which is why I wanted to try Red O mixologist Steve Calabro’s “Roasted Bloody Mary.” Calabro makes his with Negra Modelo beer. During a private cocktail tasting at Red O I discovered that the dark Mexican beer blended well with two of the drink’s staple ingredients – tomatoes and Worcestershire sauce.
“The beer gives it a complexity,” Calabro says. “It takes it to the second or third level. There is something in the back of the Bloody Mary. You don’t know what it is. It’s extra body.”
If you’re looking for a twist on the old-fashioned Bloody Mary, try this Bloody Mary with beer recipe.
The Roasted Bloody Mary
2 ounces quality vodka (Belvedere just came out with a Bloody Mary flavor)
3 ounces Bloody Mary mix
Top with 2 ounces yellow tomato juice
Garnish with celery, olive and lemon
Bloody Mary mix
64 ounces Campbell’s tomato juice (traditional)
4 tablespoons creamed horseradish
1/4 cup freshly grated horseradish root
3 ounces fresh lemon juice
4 ounces Worcestershire sauce
1 tablespoon Tabasco Chipotle sauce
2 tablespoons traditional Tabasco sauce
1 teaspoon celery seeds
1 teaspoon salt
1 teaspoon celery salt
1 teaspoon freshly-cracked pepper
1/2 bottle dark Mexican beer (Negra Modelo)
16 ounces roasted tomato sauce: 12-16 Roma tomatoes, 1 sliced white onion, 2 serrano peppers, 1 head garlic. Toss all in good quality olive oil and salt to taste. Place on parchment-lined cookie sheet in a 375-degree oven for 30 to 45 minutes or until tomatoes begin to char. Remove and let cool. Take skin off tomatoes and place all ingredients into a food processor or blender and blend until smooth.
Yellow tomato juice is seeded yellow tomatoes in food processor. Remove and strain through colander. Salt to taste.
Three helpful tips on making a Roasted Bloody Mary:
— If you want to salt the rim, Calabro suggests taking celery salt, wetting it with tomato juice and spreading it very thin on a cookie sheet lined with tin foil. Leave it in a pilot-lit oven overnight. Once it is dry, it should peel off the foil. Crush it a little to loosen it up. For spicy salt, do the same thing with Tobasco or any good hot sauce.
— Make the Bloody Mary mix a day before serving and let it chill
— If you want to infuse your Bloody Mary with beer, stay away from lagers, ales and IPAs