Bloody Beers Food
BLOODY BEER
I saw this served at a tavern I used to go to several years ago. At that time, tomato juice was used. I liked it so I started to make it at home when I wanted something other than a "straight" beer. I have since used bloody mary mix to make the drink a little spicier and more flavorful. Tomato juice may be used if you don't want a spicier drink.
Provided by AuntWoofieWoof
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour the beer into a tall glass Add the bloody mary mix Stir and serve.
- Optional: Dip the rim of the glass in lime juice and then in kosher salt for a salty rim.
Nutrition Facts : Calories 153.2, Sodium 14.3, Carbohydrate 12.7, Protein 1.6
BLOODY BEER
Steps:
- Fill a cocktail shaker with ice. Add the beer, tomato juice, tequila, lemon juice, hot sauce, horseradish, Worcestershire, celery salt and dry mustard. Shake for 10 seconds, then pour into two tumbler glasses. Garnish each with a celery stick and a pepperoni stick. Serve.
SPICY BEER-Y BLOODY MARY
Malty, sweet brown ale brings body and fizz to the classic Bloody Mary. This version is thinner than the standard brunch staple, making it all the better for sipping with snacks.
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 2 drinks
Number Of Ingredients 13
Steps:
- Stir together the tomato juice, Worcestershire sauce, horseradish, hot sauce, 1/2 teaspoon of the chili powder, the black pepper, vodka and lemon juice in a spouted liquid measuring cup. Combine the remaining 1/4 teaspoon chili powder and the salt in a small shallow bowl. Wet the rim of two highball cocktail glasses and dip into the salt mixture to coat evenly. Pour half of the tomato juice mixture into each glass and top each with half of the ale. Garnish each cocktail with two olives and a cornichon on a skewer.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens
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