Moochwala Makes Bloody Beer Mary

Popping some beer and celebrating the (Un)Poetic bitter-sweet relationship of a husband and his lovely wife (in the kitchen )....
A shout out to all you husbands (even fiancé and boyfriends)....
Tag your better halves and share your cooking story with us (in case they overhear our conversation, tell them you are in a healthy bitching session and you will make up with a good meal ) ....


Tomato juice 1 Cup (16 tbs) ((6
Beer 1 Pint
Rock salt 1/2 Teaspoon
Tabasco sauce 1/2 Teaspoon
Lime juice 1 Teaspoon
Black pepper 1/2 Teaspoon
Ice cubes 1 Cup (16 tbs)
For garnish:
Celery stalk 2
Olives 6
Lemon wedges 2



Making Tomato juice:

1.Fill a pot with water and bring water to boiling.

2.Using a sharp knife, cut a shallow X on the bottom of each tomato. This encourages the skin to split during blanching so you'll be able to slip off the skin easily with your fingers once the tomatoes have cooled.

3.Immerse tomatoes in the boiling water.

4.Cook for 30 to 60 seconds or until the tomato skins split open.

5.Using a slotted spoon, transfer tomatoes to a large bowl of ice water. 6.Cut out the stems of the tomatoes.

7.When the tomatoes are cool enough to handle, use a knife or your fingers to peel the skin off the tomatoes.

8.Squeeze the tomatoes to get the seeds off.

9.Now blend the tomatoes.

10.Strain the juice and store it in the fridge.

Making the cocktail:

11.Coarsely crush the rock salt.

12.Rim glasses with Rock salt.

13.Add all ingredients except Beer to a shaker half full of ice, swirl to combine.


14.Serve and enjoy!

TIPS: To stop the boiled vegetables from cooking any further, shock them in iced water.

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 3