I posted snacks for the big game earlier in the week. In case you missed them and all of their spectacularness (sure, that’s a word)…Monday was a warm tomato and olive salad and Wednesday was fried chicken skin. Both of these will definitely be a hit at your party, but the chicken skins will probably send most of your partiers into an absolute orgasmic frenzy (you’ve been warned) – they’re just that good.
Today, being Friday, I of course will indulge you with Super Bowl drinks (ok drink – singular). Since beer cocktails have really been gaining in popularity and you’ll most likely have beer at your party, this cocktail just makes sense. Football parties demand a cocktail like the Bloody Beer. Oh, maybe you’ve never heard it called that. Have you heard of the Michelada? Pretty much the same thing. I just like the name Bloody Beer better (and I’m not the only one who calls it that, just Google it if you don’t believe me).
The Bloody Beer (Michelada) is essentially the beer version of the Bloody Mary – tomato juice and beer (in its most simple form). So you can see this is going to be a rather easy drink to have on hand. In fact, you can make up pitchers of the mix and allow you Puritan and/or lushy friends to mix their own cocktail. You could then be offering both the vodka and beer versions. (See how clever and efficient you are as a host?)
Of course, to make this a real cocktail, I can’t just let this be a mixture of tomato juice and beer. And throwing in some Worcestershire sauce, hot sauce and lime isn’t what I’m talking about. Why not step this up a bit (it’s still easy) and make up some roasted tomatoes, onions and hot peppers to give your tomato juice a little more flavor and body? You can even do this part the day before. See, I’m looking out for you and your ridiculous schedule.
Although, if you’re still really pressed for time and just can’t get around to roasting a pan of veggies (I might forgive you, but not if I’m at your house for the party) you could follow the basic tomato juice and beer with add ins for your cocktail. I’ll be crushed and it won’t taste as good, but your guests will have cocktails.
I would call this a Bloody Beer, when your friends ask you what this amazing cocktail is called. Besides, it’s Super Bowl Sunday…football, blood, beer…it just makes sense. And since none of your guests were harmed in the making of the beverage, it’s all good. And you’ll be showing your friends how cutting edge you are by serving beer cocktails, just like all those fancy bars and restaurants are doing. If they continue to rave how delicious this is and they can’t believe you were able to make this at home, just charge them six bucks like they do at the bar.
Where have all the good men gone?
Recipe: Super Bowl Drinks: The Bloody Beer aka The Michelada
For the Roasted Tomatoes
- 12 Roma Tomatoes (sliced in half and seeds removed)
- 1 Medium Onion (cut into 6 equal pieces)
- 6-10 Cloves of Garlic (quantity is up to you)
- 2 Serrano Chilis (cut in half with ribs and seeds removed)
- Olive Oil
For the Bloody Beer (Michelada)
- Kosher Salt
- 2 Tablespoons of roasted tomato puree
- 1/4 Cup Tomato Juice
- Juice from one half of a lime
- 2 Dashes Worcestershire Sauce
- 1 12 Ounce Bottle of Beer (I used Negra Modelo)
For the Roasted Tomatoes
- Preheat the oven to 400 degrees Farenheit.
- Line a baking sheet with foil and scatter the tomato halves (skin side down), onion, garlic and chilis on the foil.
- Drizzle everything with some olive oil (don’t drown it, just use enough so that the onions, garlic and peppers have a good coating so they don’t burn).
- Make sure everything is evenly spaced on the pan.
- Roast for 40-50 minutes or until you see things beginning to brown and caramelize.
- Remove from oven and let cool a bit.
- Remove the skins from the tomatoes.
- Throw all of the roasted veggies into a blender and process until everything is pureed.
For the Bloody Beer
- Use a lime wedge to wet the rim of your glass and then dip the rim into kosher salt.
- In a shaker, mix the roasted tomato puree, tomato juice, lime juice and Worcestershire sauce. Shake well to combine everything.
- Pour the contents of the shaker into your salt rimmed glass.
- Add some ice cubes (I know, ice and beer is kind of weird…just trust me on this).
- Top with beer.
- Because of the thickness of the tomato mixture, you’ll need to stir things together a little bit.
- Garnish with a lime.
It’s best if you can make up the roasted tomatoes ahead of time so that they can cool completely. I found that this recipe, using 2 serrano’s wasn’t that spicy, so you could add more roasted peppers. Just remember, it’s better to err on the not too spicy side than the too spicy side.
You could make these drinks without using the roasted tomatoes and simply use tomato juice. If you really want to take it up a notch, you could add a bit of tequila to the tomato mixture.
Preparation time: 45 minute(s)
Number of servings (yield): 12
Culinary tradition: Mexican