Bloody Roman

Bloody Roman Cocktail

Base Spirit: Beer

Type: Modern Classics

Served: Neat/Up

Strength: Light

Difficulty: Complicated

Flavor Profile: Salty/Savory, Spicy

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

Glass: Pint

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.

*Roman Mix

INGREDIENTS:

  • 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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