We mixed it up with Andie Yamagami from the famed SF Restaurant As Quoted. The result? Our new excuse to drink a beer at brunch.
As Quoted Bloody Mary feat Sufferfest Beer — Andie Yamagami
We teamed up with the inimitable Andie Yamagami from SF’s As Quoted restaurant to play around with the classic Bloody Mary recipe. What she came up with is a bright and spicy twist on your favorite bloody, sans gluten*. Cheers!
This recipe calls for Sufferfest Shakeout Blonde Beer but we also love to use the Taper (Pale Ale) or Flyby (Pilsner). We also love to use organic tomato juice and gluten-free Worcestershire sauce (like this one: http://a.co/aiuOS1B ) but any will work fine! Also, if we’re feeling extra spicy, we’ll coat the rim of our glasses with a mixture of equal parts cayenne, coconut sugar and sea salt.
3 cups Organic Tomato Juice
1 tbsp gluten-free Worcestershire sauce
1 tbsp prepared horseradish
1 tsp hot sauce of your choice
1 pinch of salt
1/4 tsp black pepper
1 tbsp lemon juice
1 can of ice cold Sufferfest beer (we use Shakeout Blonde in the restaurant, but the Pilsner and Taper work just as well!)
1. Combine tomato juice, Worcestershire sauce, prepared horseradish, hot sauce, salt, pepper and lemon juice and adjust to taste (we think the spicier the better!). Chill mixture.
2. Portion equally into 3 glasses (should only fill around halfway) and then top off with Sufferfest Shakeout Blonde Beer! Squeeze a little more lemon on top and serve!
*Sufferfest beer is fermented from grains containing gluten and crafted to remove gluten. Our finished beer is analyzed in a lab that uses best-in-industry R5- Gliadin ELISA assay and registers at the lowest detection limit possible. Each of our brews are batch tested at under 5 parts per million gluten.