The Bloody Mary has to be one of the most versatile cocktails out there – but very few people have the audacity to alter it much from its vodka roots. As it were, I am the queen of bastardizing classic cocktails. I love switching out the vodka for other spirits – especially tequila. And I also love adding beer.
This weekend, I found myself craving a Bloody Mary (with beer, naturally!) – but I didn’t have tequila in the house (insert sad face). But, I did have some Mezcal – which got the brain ticking. Why not mix-up a smoky almost BBQ-like Bloody Mary with the Mezcal?
But in order to get that straight off the grill, molasses BBQ flavor really narrowed down – I decided to use a stout in the recipe. The result? A bad-ass Bloody Mary hybrid worthy of being garnished with a slice of bacon. In fact, you better garnish this baby with bacon – if you truly want a flavor orgasm in your mouth!!!
BBQ Bloody Mary (with beer)
- 1.5 oz. Mezcal
- 3 oz. Tomato Juice
- 2 oz. Dry Stout
- ½ oz. fresh lemon juice
- ½ tsp. Worcestershire Sauce (sub with Soy or Braggs for a vegetarian version)
- ½ tsp. celery salt
- ½ tsp. fresh ground pepper
- ½ TBSP horseradish
- Hot sauce – to taste (Chiptole version work best in this recipe)
In a pint glass, add Mezcal, tomato juice, lemon juice, Worcestershire & seasonings. Stir to mix all ingredients together. Fill pint glass with ice. Top with the stout & garnish how you like (but don’t forget the bacon — or fakin’!!)