Bloody Roman

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Bloody Roman

About The Bloody Roman Cocktail

Celebrity chef Chris Cosentino begins brunch with this spicy, beer-based, oyster-topped culinary concoction.

Ingredients in the The Bloody Roman Cocktail

12 oz
Castelvetrano or other mild green olives
36 oz
Beer (preferably Anchor Steam), cold
Roman Mix
Oysters (preferably Kumamato or Kusshi), shucked, liquor reserved


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.

Other Information


  • 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

PREPARATION: 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.

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