Today’s cocktail is what I crave after a long, hot afternoon doing chores — in our case, butchering chickens. Jake and I and a couple of friends processed seventy birds today and by the afternoon we craved an ice cold beer cut with a bit of fresh tomato juice. I grew up in Montana where red beer was a staple among many of the adults in my family so everytime I drink one, I think of home. This was was updated by rimming the glass with salt and adding a few dashes of my Carrot Habanero Hot Sauce, one of the recipes from my cookbook Tart & Sweet.
To make, rub a lemon slice around the rim of a pint glass. Pour some sea salt in a dish and dip the rim of the glass in the sea salt. Add 1/4 cup tomato juice to the glass (I used fresh tomatoes, pureed and strained, from the garden), a couple of splashes of hot sauce and top with an ice cold Corona. Drop in the lemon wedge.
So refreshing after chores.
See previous summer cocktail recipes:
{ 4 comments… read them below or add one }
I was just talking about these yesterday! We did a shoot last night for Cocktails & Crafting and used a simple beer recipe but I brought up the Bloody Beer! YUUummm!
Why oh why would you want to drink anything “red” considering what you’d been doing. Drinking yes, red no.
I like the shout-out to Montana! I had never heard of “red beer,” “clamato,” or “clam beer,” or whatever else people like to call it before moving out here. Now, I’m hooked! We will have to try your version.
I drink red beers every Oktoberfest Sunday morning. It’s a thing around here.