September 15, 2015

My feelings toward the infamous cocktail, The Bloody Mary, have been very bitter up until just recently. I’ve always viewed the drink as an unappealing mix of V-8 juice, salty olives, & cheap vodka (why would you mix good vodka with all the junk?). Much like drinkers say that single malt scotch is an “acquired taste”, The Bloody Mary is meant for that same type of unique drinker. This swill has also eluded me because it’s most commonly drank the morning after a long night of raging when some hair of the dog is needed to help cure an intense hangover – I’d much rather have a beer and eat my veggies the old fashioned way.

However, my wife and I just took our 1-year anniversary down to New Orleans and stayed in the same hotel we got married in – The Bourbon Orleans. After a full Friday night (and most of Saturday morning) drinking on Bourbon Street we needed to re-fuel and the hotel bar was serving up cheap Bloody Mary’s with a stick of bacon instead of olives. You must never turn down a drink while in New Orleans so I grabbed it and to my surprise it was fantastic!

I ended up having a couple, okay maybe four, 7… honestly I lost count.


I don’t know if my taste buds have changed, if I’m getting older and my body needs nutrients any way it can get them, or if it was just the hype of Bourbon Street and I would have enjoyed drinking Bailey’s from a shoe just the same.

Whatever the case, when we returned home I decided to take my bitter emotions towards the Bloody Mary and use a bitter double IPA instead of vodka to enhance the libation.

In my humble opinion, the IPA is the undeniable best option for a Bloody Mary-themed cocktail but lets step it up a notch and make it a double for more intense flavor! The goal is to find an extremely hoppy and bitter beer that will meld well with the spiciness of my Bloody Mary. I also like this version more than the traditional because the beer keeps the tomato blend from getting too thick, I prefer to actually drink this instead of chewing it.

For the beer, I have chosen the local Karbach Brewing Company’s Rodeo Clown DIPA. This bad boy clocks in at around 85 IBUs and 9.5% ABV. Because it’s intensely dry-hopped you can really taste the floral hops and you will feel the buzz. The full recipe is below:

Beery Mary W/ a DIPA

  • 3 cups tomato juice
  • 2 cup DIPA beer (add a shot of vodka for extra fun)
  • 1 teaspoon of hot sauce (we use Franks Red Hot)
  • 1 ½ teaspoons of Worcestershire Sauce
  • 3 tablespoons lime juice
  • 3 tablespoons lemon juice
  • 1 teaspoon cracked black pepper
  • 1 tablespoon horseradish
  • Multiple celery stalk
  • Olives (I chose to leave them out)
  • 1 crispy piece of fresh bacon in each glass
  • 1 cup of pickle juice (my wife’s favorite part)


Sprinkle some celery salt around the rims of your glassware, add all ingredients into you mixing vessel, fully mix all ingredients, add ice cubes if wanted, fill each glass 3/4ths of the way and then top the rest with some extra DIPA.

Cheers to the beers