Recipe adapted from Adventures of a Gluten Free Mom
The Bloody Beer aka The Michelada
For the Roasted Tomatoes
- 12 Roma Tomatoes (sliced in half and seeds removed)
- 1 Medium Onion (cut into 6 equal pieces)
- 6-10 Cloves of Garlic (quantity is up to you)
- 2 Serrano Chilis (cut in half with ribs and seeds removed)
- Olive Oil
For the Bloody Beer (Michelada)
- Kosher Salt
- 2 Tablespoons of roasted tomato puree
- 1/4 Cup Tomato Juice
- Juice from one half of a lime
- 2 Dashes Worcestershire Sauce
- 1 12 Ounce Bottle of Beer (I used Negra Modelo)
For the Roasted Tomatoes
- Preheat the oven to 400 degrees Farenheit.
- Line a baking sheet with foil and scatter the tomato halves (skin side down), onion, garlic and chilis on the foil.
- Drizzle everything with some olive oil (don’t drown it, just use enough so that the onions, garlic and peppers have a good coating so they don’t burn).
- Make sure everything is evenly spaced on the pan.
- Roast for 40-50 minutes or until you see things beginning to brown and caramelize.
- Remove from oven and let cool a bit.
- Remove the skins from the tomatoes.
- Throw all of the roasted veggies into a blender and process until everything is pureed.
For the Bloody Beer
- Use a lime wedge to wet the rim of your glass and then dip the rim into kosher salt.
- In a shaker, mix the roasted tomato puree, tomato juice, lime juice and Worcestershire sauce. Shake well to combine everything.
- Pour the contents of the shaker into your salt rimmed glass.
- Add some ice cubes (I know, ice and beer is kind of weird…just trust me on this).
- Top with beer.
- Because of the thickness of the tomato mixture, you’ll need to stir things together a little bit.
- Garnish with a lime.
It’s best if you can make up the roasted tomatoes ahead of time so that they can cool completely. I found that this recipe, using 2 serrano’s wasn’t that spicy, so you could add more roasted peppers. Just remember, it’s better to err on the not too spicy side than the too spicy side.
You could make these drinks without using the roasted tomatoes and simply use tomato juice. If you really want to take it up a notch, you could add a bit of tequila to the tomato mixture.
½ oz. barbecue sauce
1½ oz. pickle juice
12 oz. can Miller High Life (substitute with the bottled version if you can’t find a can)
1. Fill a tall glass with ice.
2. Whisk barbecue sauce and pickle juice and pour in glass.
3. Top with beer. Rinse your mouth with remaining beer if necessary.
¾ oz. fresh-pressed lime juice
1 oz. ginger syrup (raw- or brown-sugar syrup steeped with a whole helluva lot of grated ginger)
Keegan Mother’s Milk Stout
1. Shake lime juice and ginger syrup together — with vigor! — and strain into a pint glass with ice.
2. Carefully pour a float of Mother’s Milk Stout on top to create three layers (lime and ginger, beer, foam).
3. Serve with a wedge of lime.
4. Make another!
6 oz chilled stout
6 oz chilled champagne
Just pour the stout slowly into a tall glass, and simply add the champagne!
1 oz. Hirsch bourbon
½ oz. simple syrup
Blue Point Toasted Lager (little less than half a bottle)
Geary’s London Porter (little less than half a bottle)
1 frozen marshmallow
1. Combine bourbon and simple syrup in cocktail shaker. Shake!
2. Strain into a pilsner glass.
3. Add ice.
4. Slowly pour in Blue Point Toasted Lager, and then use a bar spoon to add Geary’s London Porter, keeping the liquids separate.
5. Garnish with a frozen marshmallow.