About the Bloody Roman Cocktail
Celebrity chef Chris Cosentino begins brunch with this spicy, beer-based, oyster-topped culinary concoction.
Ingredients in the Bloody Roman Cocktail
- 12 Castelvetrano or other mild green olives, pitted
- 3 (12-oz) bottles Beer (preferably Anchor Steam), cold
- Roman Mix*
- 12 oysters (preferably Kumamato or Kusshi), shucked, liquor reserved
Garnish: Olives, serrano chiles and chile threads
How to make the Bloody Roman Cocktail
Place 2 olives in each of 6 pint glasses. Pour half a bottle of beer into each glass and top with the Roman Mix, divided evenly among the glasses. Place 2 shucked oysters with their liquor in each glass and garnish with an additional olive, a serrano chile and a few chile threads.
- 3 lb Heirloom tomatoes, cored and chopped coarsely
- 1 tbsp Salt-packed capers, rinsed and chopped
- 2 Red Fresno chiles, seeded and chopped
- 1 Shallot, finely diced
- 2 tbsp Chopped pickled peppers (preferably Mama Lil’s)
- 2 tsp Asian fish sauce (preferably Red Boat)
- 1 tsp Cabernet vinegar
- 1 tsp Ground Aleppo pepper
- Kosher salt
- Freshly ground black pepper
- 1 tbsp Chopped fresh flat-leaf parsley
Pass the tomatoes through a food mill set over a bowl and fitted with the fine grinding wheel. Add the capers, chiles, shallot, peppers, fish sauce, vinegar and Aleppo pepper, and stir well. Season to taste with salt and pepper and stir in the parsley.
(Photo courtesy Michael Harlan Turkell)
Thirsty for more Bloody Mary recipes and info? Check out our guide to the savory classic cocktail.