Beer can be used in a number of recipes, from cocktails to food, and stout is no exception. I always add some to my chili and even my beef stew.
When I was up in Vermont over the weekend with a fairly large number of people, I offered to make Sunday morning Bloody Mary's for the group. My girlfriend Maeve has a killer recipe, and I always add the secret ingredient - stout. Now you could go out and buy a mix and then add some stout, but that’s cheating, and probably won’t taste as satisfying. So here is the recipe. Note that this was for a large group, feel free to half or quarter the recipe if necessary.
First, you need the ingredients:
1 bottle tomato juice
1 bottle Spicy V8
Worcestershire Sauce
Hot Sauce (I used Tapatio, but it is personal preference)
1 small jar Horseradish
1 bottle of stout/porter (I like using Left Hand Nitro Milk stout, because it adds a bit of sweetness and a bit of creaminess)
Black pepper
Celery stalks
Mini Gherkin pickles
Mix the tomato juice and Spicy V8 together in a large vessel, like a pitcher. Add the Worchestershire sauce (I do a few hefty splashes) but it is personal preference. Same goes for the hot sauce, which you add next. Then goes in the whole jar of horseradish. If you think that is too much horseradish, that’s fine, this isn’t a dictatorship. Then comes my favorite ingredient, the stout. I have used many different kinds to make Bloody Mary's and each has its own merits, from Guinness to Mayflower porter. Now stir vigorously, or use a blender, to incorporate the mix and make it uniform. Add pepper to taste. Of course, you may have noticed how I have not included any alcohol in this recipe. That is intentional. This is just a mix, and now you can add as much or as little vodka, or any other spirit, as you please. I like to use rye whiskey, for that extra kick. Finally garnish with a celery stalk and a mini dill gherkin pickle, and bam!
Best bloody ever.