Bloody Beer

We like to spike our Bloody Marys with beer because it isn't as strong as vodka, and it happens to be more cost efficient as well. And we garnish all of our Sunday brunch glasses with Hot Pickled Okra. Y-U-M. 

Mix together your homemade Bloody mix the day before you plan to pour it to give the flavors a chance to really meld together. Keep it in an airtight container, then, in the fridge, until you are ready to serve.

Yield: 3 , Prep time: 10 minutes , Cook time: none



1. In a carafe, stir together the tomato juice, grated garlic, prepared horseradish, celery salt, Worcestershire, and the juice of the lemon and lime. 
2. Next, add the hot sauce to a flat plate. Dip the rim of your glass into the hot sauce until all of the edges are dripping with hot sauce. Add a garnish of pickled okra to the edge.
3. Fill the glass with ice, fill 1/3 of the way with the tomato juice mixture, and the rest of the way with the beer. Stir together and serve right away.

Tips + Tricks

**We made this with Great Lakes Dortmunder Gold, but you should use whichever full-bodied, moderately hopped beer you like. If you'd like a boozier option, you can add a splash of vodka to the mix.