The Ultimate Bloody Mary Beer with Antipasto Skewer
Recipe Type: Drink, Cocktail
Serves: serves 4
A Michelada meets Bloody Mary in this Bloody Mary beer cocktail garnished with an antipasto kebab, that doubles as a brunch snack.
  • 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
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.
Recipe by Honest Cooking at