No offense to vodka, but a Bloody Mary just tastes better with beer. And an IPA is the inarguable choice for a Brewed Mary. I am, for the most part, a live and let live person.
Happy to let your differing opinions thrive right alongside mine. There are recipe choices that I would love to debate with you. I’ll take your suggestions of a pilsner over a Saison for a beer cheese dip. And I would love to debate with you Brown Ale versus a Hefeweizen for a chicken pot pie.
But with this, we have no choice, an IPA is just the best way to go. The hops blend so well with the heat and the tomato juice.
If you disagree with me, I just hope you keep it to yourself. After all, I still want to like you, and we can always spar over porter versus stouts for brownies.
For this recipe, I used Stone Ruination Tenth Anniversary IPA. At the moment, it is one of my favorite beers, and quite possibly my favorite IPA.
Note: Worcestershire sauce contains anchovies. For vegetarian, use a vegan Worcestershire sauce like Annie’s Organic Worcestershire Sauce.
- 1 cup tomato juice
- 1/2 tsp celery salt (plus additional for glass rims)
- 1/2 tsp Chipotle Tabasco sauce
- 1/2 tsp Worcestershire sauce
- 2 tsp brine for a jar of spanish olive
- 1/4 tsp cream style horseradish
- 1 tbs lime juice (about 1 medium lime)
- 1 tsp lemon juice (about 1/2 medium lemon)
- 1/2 tsp black pepper
- 1 cup IPA beer
- Optional garnish:
- celery stalk, olives
- Rim glasses with celery salt.
- Add all ingredients (except the beer) to a shaker half full of ice, shake to combine.
- Strain into prepared glasses, stir in the beer, garnish if desired.