This Weeks Music and Beer Pairing: Bloody Good

I used to very much enjoy myself weekend Bloody Marys when living in Brooklyn - despite never having any money I could some how manage to cough up enough $ to buy myself a spiked glass of tomato juice that cost as much as a dinner entree (but hey, it came with a great view of McCarren Park). But Canadians take note, these drinks were made with house bloody Mary mix that was made from scratch, including Worcestershire and horse radish - and the thickness of the drink allows all of these spiced to float. Also, there are enough garnishes to fill a tapas menu. And these garnishes will vary from each establishment, however they are strictly to be ordered between the hours of 12-4 on Satrudays and Sundays.

Caesars are the Canadian counterpart to the stateside BM. Let me be very clear, that though these drinks may be seen as “equivalent” they are very different and have entirely different rituals placed around them. Caesars are much thinner, and are straight up vodka and some “clamato” juice that comes out of a big bottle bought at a store. The drink is also rimmed with celery salt and may include a piece of lime or lemon and maybe even a pickled item, like a string bean. important to note: you can drink this at any hour. It is not unusual to drink a caesar late on a Tuesday night before dinner. This I can appreciate.

Then there the Michelada - the poor mans bloody Mary. I wish these had caught on more as a brunch trend, since the lower abv wont put you into a after brunch coma. And the thinner nature of them really makes them more akin to the Caesar or the north - at least in flavor.

Then there’s the the rich man’s poor man’s Bloody Mary - The Bloody Beer. No, I am not talking about the weird things Albertans do to their beer - I am discussing Bloody Beer by short’s Brewing Company. This is a beer brewed with tomatoes, horseradish, celery seeds, dill and peppercorns.

If I had some $, I would by myself a few of these.

(Source: Spotify)

Look at these fools! This is how you throw a backyard bash. Or, an amazing roadtrip. Or, a pop-up beer garden. Also, this lovely cocktail is another suggestion to add to our growing summer beer cocktail list.

Backyard Michelada
Recipe adapted from Jim Meehan of P.D.T
Makes one drink

1½ ounces Black Grouse Blended Scotch Whisky
½ ounce white grapefruit juice
½ ounce honey syrup (1:1 honey to water)
¼ ounce dill pickle brine, plus 1 pickle spear
¼ teaspoon Gulden’s Spicy Brown Mustard
Black pepper
Ice
6 ounces Captain Lawrence Pale Ale

In a mixing glass, combine the whiskey, grapefruit juice, honey syrup, brine and mustard and stir to combine. Rim a pilsner glass with black pepper and fill with ice, then fine-strain the contents of the mixing glass into the pilsner glass. Top with the beer and garnish with a pickle spear.

Click photo for story.

Yes, I made this. Its called a Michelada. Its a relatively nice beer cocktail.

thingi:

Michata? Is that what this drink is called? IDK. My BLager friend made it for me while she visited. It’s like Natty Bo (Baltimore’s finest beer) lime juice, sriracha, in an Old Bay rimmed glass. It was a nice way to mix up a relatively bland beerdrink. Try it!

(Source: lovelysardine)