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 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. 

Brewed Mary: Beer Bloody Mary

Yield: 2 cocktails


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


  1. Rim glasses with celery salt.
  2. Add all ingredients (except the beer) to a shaker half full of ice, shake to combine.
  3. Strain into prepared glasses, stir in the beer, garnish if desired.
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38 thoughts on “Brewed Mary: Beer Bloody Mary

  1. This looks wonderful! My father always used to drink “red beers”. I’m definitely going to have to try this spiced up version!

  2. I’ve never heard of using beer instead of vodka in a bloody mary–but I can definitely see the appeal! Thanks for the great idea. 🙂

  3. 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 😉

  4. 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.

  5. 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!

  6. 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.

  7. 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!

  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:

  9. 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.

  10. 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!

  11. In college I tended bar at a country club. This was the first beer cocktail I learned to make. The GM of the club told me it was a hangover cure. Had it a time or two after a night out. Don’t teckon it cured the hangover, but I am certain I didn’t care. Bloody good drink.

  12. Bloody beer/bearded mary – whatever we should call it, its by far my favorite drink of all time. The savory zing on the tongue that the bloody-mary mix provides, makes it hard to even put the beer back down on the table!
    Although a few flavors from the beer itself are disguised, a whole new spectrum of flavors unravel with each sip! (more like *gulps* because its amazing)
    Once I tried this with beer, I gave a gentry wink in the rear view mirror, where Vodka was left bitter and alone, like a 1940’s ex-lover left in the rain after a dramatic break up scene in the back of a Chicago taxi-cab.

    Anyways, thanks for this amazing recipe!
    ~ IPA or Amber beers are my favorite for this delectable whistle-wetter!~

  13. Might not be the best idea to shake the beer!! The carbonation blew the top off the shaker while shaking! Half of it ended up on my kitchen floor!!

    1. Yeah, that’s why I say “swirl” and not shake 🙂 you can also shake all the ingredients other than the beer and then just stir in the beer.

  14. You know in Mexico, it’s called a Michelada.. It’s been around awhile, a long time actually, “bloody mix” and beer.. Everyone has their own mix, usually.. I tend to use cheaper beer than IPA’s to make this drink.. Why? Hops are expensive, I homebrew and why ruin a good IPA? The tomato/spicy takes over anyway.. I guess you gotta see both sides, but a good IPA is all ya need on its own.. Drink it by itself.. Im sure an IPA lends itself, but for a Michelada, use Tecate/Victoria/Carte Blanc/ and in a pinch, Corona.. Mexican beers.. That is where that drink was born.. Hell, Bud Light works.. Flavor will depend on spicy tomato mix anyway.. Doubt you will know the difference in beer used.. Other than bitterness, in an IPA, huge tomato/spicy flavors will cover that..

    1. Turbo26: First solid comment I’ve read. This is no where near new. Red Mex beer/ Michelada… I’ve been drinking it for forty years. Take pint glass, shot, probably two (to taste) of VEGETABLE juice, shot of Jalapeno juice, squeeze of lime or lemon juice (to taste), fresh ground pepper and a can of CHEAP beer you normally would say was good enough for mooching relatives, Sometime I will toss in a shot of Tequila… special occasions.
      Only a moron would good IPA to mix this. The ‘spicy’ is from the Jalapeno, I often toss in a spoonful of sliced peppers… it’s my option, but you can make it to suit your taste, with some of those normal ‘Bloody Mary’ ingredients. I’ve got a friend who uses Clamato Juice. Enjoy

  15. I hope that didn’t come off as agressive, I didnt mean it to..I love IPA’s and a good Michelada.. I exclusively brew IPA’s, the best IPA’s in my opinion, but I brew for me. ButI am looking for the best Micheladas where ever I travel.. I just can’t personably mix the two, I love them on their own merits..

  16. Definitely not a fan of it with IPA. Too bitter, couldn’t taste the mix. Good base flavor though. I’ll drink it without the beer!

  17. Some 45 years ago we used this drink, slightly different version as a hangover recipe after a night of drinking Tequila.
    46 can of tomato juice
    2 oz. of green chiles
    2 jalapenos
    salt and pepper to taste.
    Blend well, pour big.
    Or buy small cans of Snap-E-Tom pour over beer.

  18. This recipe may have saved my life! I LOOOVE Bloody Marys, but was forced to come to the realization that I don’t do well with vodka (or any hard alcohol). I drink it, and end up in jail or someone else’s bed! Thanks for sharing. Definitely a great option when I host my upcoming Poker Game Brunch. I will definitely be adding some IPA to the Bloody Mary Bar, next to the bottle of Ketel One.

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