The Ultimate Bloody Mary Beer with Antipasto Skewer

A Michelada meets Bloody Mary in this Bloody Mary beer cocktail garnished with an antipasto kebab, that doubles as a brunch snack.

The Ultimate Bloody Mary Beer with Antipasto Skewer

Don’t you think a kebab party sounds like fun? I’m thinking outdoors, sunny but mild, and a grill that’s hot and ready. I see a table lined up with dishes that are piled high with cubes of all sorts of raw meat and fish…baked tofu…bowls filled to the brim with chunks of fresh vegetables and fruit…and jars upon jars of skewers in bamboo, wood, and metal just waiting to be threaded.

But what about the drink table? I’m picturing everything from buckets of cold beer to bottles of liquor to a wee bit of bubbly and sparkling water. Bottles of juices and fruit and veggie juices would be lined up next to those offerings to give ’em a little oomph. Plus, skewers just begging to hold fruit that mimics your drink of choice—and a healthy offering of antipasti.

This drink just popped into my head like it belonged there. Bloody beer (basically a cross between a Bloody Mary and Michelada…but mostly a Michelada) that’s garnished with an antipasto skewer. It’s a garnish AND a snack.

The Ultimate Bloody Mary Beer with Antipasto Skewer
 
A Michelada meets Bloody Mary in this Bloody Mary beer cocktail garnished with an antipasto kebab, that doubles as a brunch snack.
Author:
Recipe Type: Drink, Cocktail
Serves: serves 4
Ingredients
  • 36 - 40 individual pieces antipasto of your choice (such as salami or other cured meat, peperoncini or other peppers, olives, mushrooms (marinated), artichoke hearts, cherry or grape tomatoes, small mozzarella balls, smoked provolone, anchovies, etc)
  • for the bloody beers:
  • 1 cup low-sodium tomato or vegetable juice, spicy or regular
  • ¼ cup freshly squeezed lime juice
  • hot sauce
  • Worcestershire sauce
  • 4 (12 ounce) bottles or cans beer (a light lager or ale works well here)
  • for the glasses:
  • kosher salt
  • crushed red chile flakes
Instructions
make the antipasto skewers:
  1. Using four skewers that are a little bit longer than each glass is tall, thread a combination of your antipasto ingredients down the length of the skewer; I used about 9-10 pieces per skewer. Set aside.
rim the glasses:
  1. Cover the bottom of a saucer with salt and add a couple big pinches of crushed red chile flakes. Rub rims of 4 pint glasses with a lime wedge; dip in chile salt. If you like, you can fill the glasses with ice.
making the bloody beer:
  1. To each glass, add ¼ cup vegetable juice, 1 tablespoon lime juice, and a dash or each the hot sauce and Worcestershire sauce. Top up with the beer, and garnish with an antipasto skewer. Enjoy immediately.

 

Heather Schmitt-Gonzalez

Heather Schmitt-Gonzalez is a Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

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