Homemade Tomato Beer Recipes

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TOMATO BEER



Tomato Beer image

When I'm lazy (frequent occurence) and if I'm going to drink beer throughout the weekend (to endure weekend guests), I often drink Tomato Beer. It also keeps me "regular". Tastes great and won't dehydrate you like straight beer.

Provided by Bone Man

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 2

8 ounces beer (your brand)
4 ounces tomato juice

Steps:

  • Mix the ice cold beverages and enjoy!
  • A little ice is optional.

Nutrition Facts : Calories 122, Fat 0.1, Sodium 322.8, Carbohydrate 13.4, Fiber 0.5, Sugar 4.2, Protein 2

SPICY RED BEER



Spicy Red Beer image

Provided by Sandra Lee

Categories     beverage

Time 1m

Yield 1 drink

Number Of Ingredients 7

Ice cubes
1/2 cup tomato juice
1 dash Worcestershire sauce
1 dash hot sauce
Splash olive juice
1 (12-ounce) bottle ale style beer
Pimento stuffed olive, for garnish

Steps:

  • In a frosted beer mug filled with ice, combine tomato juice, Worcestershire sauce, hot sauce and a splash of olive juice. Pour in cold beer. Garnish with olive.

TOMATO BEER OR RED ROOSTER



Tomato Beer or Red Rooster image

Provided by Bobby Flay

Categories     beverage

Time 1m

Yield 1 drink

Number Of Ingredients 2

8 ounces English dark ale or Pilsner
1 shot (1-ounce or 2 tablespoons) fresh tomato juice

Steps:

  • Add a shot of tomato juice to the ale in a pilsner glass.
  • Cook's Note: If you add a splash of hot sauce, this drink becomes a Ruddy Mary.

BEERMOSA



Beermosa image

Beer replaces the champagne in this cocktail.

Provided by kellieann

Categories     Breakfast and Brunch     Drinks

Time 5m

Yield 1

Number Of Ingredients 2

1 (12 fluid ounce) can or bottle beer
4 fluid ounces orange juice

Steps:

  • Pour beer into a glass and top with orange juice.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 25.5 g, Fat 0.2 g, Fiber 0.2 g, Protein 2.5 g, Sodium 15.5 mg, Sugar 10.4 g

CLASSIC MICHELADA



Classic Michelada image

Learn to make a classic Mexican beer cocktail with tomato juice, hot sauce, and lime juice that you can sip all day long at the beach.

Provided by Kat Odell

Categories     Beer     Cocktail

Yield 1 serving

Number Of Ingredients 8

Coarse salt
2 lime wedges
2 ounces tomato juice (canned, bottled, or fresh)
1 ounce fresh lime juice
1/2 ounce hot sauce
1/4 ounce Worcestershire sauce
1/2 teaspoon Tajín Clásico
1 bottle (12 ounces) pale lager, such as Corona Extra, chilled

Steps:

  • Place about 1/4 cup salt on a small plate. Rub the rim of a Collins or pint glass (or a 16-ounce Solo cup-no need to get fancy) with one of the lime wedges to moisten it, then dip the rim in the salt to coat.
  • Combine the tomato juice, lime juice, hot sauce, Worcestershire sauce, Tajín, and a pinch of salt in a small bowl and mix.
  • Fill the prepared glass about three-quarters full with ice cubes and add the tomato juice mixture. Top with beer and garnish with the remaining lime wedge.

EASY "6" INGREDIENT STEAMED MUSSELS IN BEER



Easy

Now this also works with clams as well, but my favorite is mussels. This is so easy and quick to make. It is a wonderful starter dish or even a main course. Just make sure to have some crusty bread to go with it. My favorite is slice your baguette in half and drizzle with olive oil and toast. Rub it with fresh garlic and a slice of tomato for a wonderful fresh flavor. Just a Note: I didn't count the olive oil to saute the vegetables in or the salt and pepper in the six ingredients. It is still very very easy and absolutely delicious. These amounts work good for 1-1 1/2 lbs. Just double each of the ingredients if you are using more mussels.

Provided by SarasotaCook

Categories     Mussels

Time 20m

Yield 4-6 Servings as an appetizer, 2-3 as a main couse, 4-6 serving(s)

Number Of Ingredients 9

1 -1 1/2 lb mussels
1 (12 ounce) bottle beer (I prefer an amber or lager, but any beer will work)
1 medium onion, cut in half and thin sliced
2 teaspoons garlic, minced
1 pinch red pepper flakes (optional)
2 tablespoons fresh parsley, minced fine
2 tablespoons butter
1 teaspoon olive oil to saute the onion and garlic
salt and pepper

Steps:

  • Base -- In a medium wide saute pan, add the olive oil and bring to medium high heat. Add the onion and garlic and saute a couple of minutes.
  • If you like a little heat, add a pinch of red pepper flakes, this is completely optional.
  • Mussels -- One NOTE: Very important. Rinse the mussels well in cold water in a collander. Make sure that any opened mussels you tap a couple of times and if they do not close, they are BAD (dead) and make sure to toss those out.
  • Add the beer and mussels to the pan and reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don't over cook the mussels. You just want to make sure they all open well.
  • Serve -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and rub over the bread. It has amazing flavor. The broth and onions in the broth are a great topping to the bread with. ENJOY! This very simple easy dish.

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