Beer Based Bloody Marys Recipes

BEER-BASED BLOODY MARYS

Beer-Based Bloody Marys image

Provided by Marcela Valladolid

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup fresh lime juice
3 1/4 cups tomato-clam juice (recommended: Clamato*) see Cook's Note
3/4 teaspoon hot sauce, (recommended: Tabasco)
Salt, for rimming the glasses
2 (12-ounce) cans beer
Celery sticks, for garnish

Steps:

In a pitcher, combine the lime juice, tomato-clam juice and hot sauce. Mix well and chill until ready to serve.
Spread a small amount of salt into a shallow saucer. Moisten the rims of tall glasses and coat them in salt. Fill the glasses with ice and pour in the cocktail. Add the beer and garnish each glass with a celery stick.

TRUE WISCONSIN BLOODY MARY

True Wisconsin Bloody Mary image

This is my Wisconsin version of a classic Bloody Mary drink. On special occasions, garnish with skewered bite-size pieces of Wisconsin Cheddar, Monterey Jack, pepperoni, salami, green olives or cocktail shrimp on top. Best when consumed before noon.

Provided by zlee55

Categories 100+ Breakfast and Brunch Recipes Drinks

Time 5m

Yield 1

Number Of Ingredients 10

Ingredients

4 ice cubes
1 (1.5 fluid ounce) jigger vodka
3 pimento-stuffed green olives
1 tablespoon brine from olive jar
½ teaspoon celery salt
½ teaspoon ground black pepper
3 dashes Dash Worcestershire sauce
3 dashes hot pepper sauce (e.g. Texas Pete's™)
1 cup tomato and clam juice cocktail
1 stalk celery, with leaves

Steps:

Fill a large tumbler with ice cubes. Pour in the vodka, then drop in the olives and the olive brine. Season with celery salt, pepper, Worcestershire sauce and hot pepper sauce. Fill the remainder of the glass with tomato and clam juice cocktail. Stir with the celery stalk and leave it in as a garnish. Sprinkle with a little bit of celery salt before serving.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 29.1 g, Cholesterol 0 mg, Fat 1.7 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 2033.3 mg, Sugar 8.9 g

BREWED MARY

Brewed Mary image

A Bloody Mary with beer is one of the best drinks I've ever had. It's now my go-to drink whenever I'm having pizza-a Brewed Mary is that good. -Shawn Carleton, San Diego, California

Provided by Taste of Home

Time 5m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

4 lime wedges
1 tablespoon sea salt, optional
2 cups spicy Bloody Mary mix
2 bottles (12 ounces each) IPA beer or non-alcoholic beer

Steps:

If desired, use lime wedges, moisten rims of 4 glasses. Set aside lime wedges for garnish. Sprinkle salt on a plate; hold each glass upside down and dip rim into salt. Set aside. Discard remaining salt on plate., Pour ½ cup Bloody Mary mix into each glass; top with beer. Garnish with lime wedges.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 466mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.

BEET BLOODY MARYS

Beet Bloody Marys image

Beet juice gives these Bloody Marys their stunning color and sweetness, while puréed tomatoes provide tanginess and a silky texture. Make them ahead for your next brunch-not only will it make morning prep easier, but the flavors will also intensify as they meld together.

Provided by Greg Lofts

Categories Breakfast & Brunch Recipes

Time 2h15m

Number Of Ingredients 9

Ingredients

10 ounces cocktail tomatoes, halved (1 3/4 cups)
3 celery stalks, chopped (about 1 1/4 cups), plus inner stalks with leaves for serving
24 ounces pure beet juice, such as Lakewood or Biotta (3 cups)
4 ounces fresh lemon juice (1/2 cup), plus wedges for serving
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce, such as Cholula, plus more for serving
1 to 2 tablespoons freshly grated or prepared horseradish
Flaky sea salt, such as Jacobsen, and freshly ground pepper
Vodka, chilled, for serving (optional)

Steps:

Purée tomatoes, celery, and 1 cup beet juice in a blender until very smooth. Strain through a fine-mesh sieve, pressing on solids to extract all of liquid (you should have about 2 cups); discard solids. Transfer to a pitcher. Stir in remaining 2 cups beet juice, lemon juice, Worcestershire, hot sauce, 1 tablespoon horseradish, and 1/4 teaspoon pepper.
Taste; stir in more horseradish as desired. Cover and refrigerate until cold, about 2 hours, or store in an airtight container up to 5 days (or freeze up to 1 month).
To serve, pour beet mixture into highball glasses filled with ice. Stir 1 1/2 to 2 ounces vodka into each serving (or pour on top as a floater), if using. Garnish with celery stalks, lemon wedges, hot sauce, more pepper, and salt; serve immediately.

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