Brewed Mary: Beer Bloody Mary


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 along side 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.

Brewed Mary: Beer Bloody Mary

Yield: 2 servings


  • 1 cup tomato juice
  • 1 cup IPA beer
  • 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
  • Ice
  • Optional garnish:
  • celery stalk, olives


  • Rim glasses with celery salt. Add all ingredients to a shaker half full of ice, swirl to combine. Strain into prepared glasses, garnish if desired.

Note: Worcestershire sauce contains anchovies. For vegetarian, use a vegan Worcestershire sauce like Annie’s Organic Worcestershire Sauce. 

25 thoughts on “Brewed Mary: Beer Bloody Mary

  1. I have to be honest, I’m not a huge bloody mary fan but….maybe that’s because I haven’t tried it with beer!! This may change my brunch life forever ;)

  2. This sounds fantastic! Going to give it a shot and try it with a somewhat new IPA we just got in Marshall’s Atlas IPA. But I’ll have to have a shot of vodka on the site.

  3. With a fridge full of IPAs this is just what I needed. Finally, an excuse to drink IPA at breakfast time. I’ve got all the ingredients already, can’t wait to try this out. Cheers!

  4. This looks amaaaazing! I’m one of those weridos that enjoys tomato juice, so bloody marys are my favorite drink. I can’t wait to try it with IPA.

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  6. This reminds me of the drinks we had in Guatemala – Michaladas. They are a combination of tomato juice, lime juice, salt, pepper, Worcestershire sauce and beer. They were so delicious and I love the idea of using an IPA instead of a lighter beer. Yum!

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  8. Tried this over the holidays and I must say, I’m now converted as well. As much as I love IPA’s by themselves, this was just a great treat! Can’t wait for the summer time camping on puget sound, waking up early with this beer bloody mary and watch the tide roll out! Thanks so much for this!

    If you’re looking for a good great IPA, Port Brewing Co’s Mongo IPA has been one of my favorites recently:

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  10. Definitely going to make some for my Bloody Mary obsessed Mom/Grandma! It sounds awesome!

    Btw- just to let you know- you filed this under vegan but because it includes worcestershire sauce (which contains anchovies or anchovy paste) it isn’t vegan or vegetarian.

  11. What a fantastic idea….gives it some more body. Thank goodness I have some IPA’s in my fridge to experiment with!
    I use a recipe very similar to this, but I like to rim my glass with Tony Chachere’s Cajun Seasoning for a little something extra!

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