Vodka and a celery stalk? Not in this Bloody Mary. You can do the ubiquitous breakfast cocktail a zillion ways, but the best weâve seen comes from Chicago bar and inn Longman & Eagle, whose zingy, briny version gets its smoothness from a secret ingredient: oatmeal stout. We suggest serving it with the biggest skewer you can handle and, like the bar does, a sidecar of Old Style.
- 16 ounces McAuslin St. Ambroise oatmeal stout
- 11 ounces tomato juice
- 1 can V8
- 3 tablespoons pickle juice
- 3 tablespoons horseradish
- 3 tablespoons Old Bay seasoning
- 1Âœ tablespoons Worcestershire sauce
- 1Âœ tablespoons Frankâs hot sauce
- 2 teaspoons minced onion
- 2 teaspoons grated fresh garlic
- juice and zest of 1⁄2 lemon
- pinch kosher salt
- dash Sriracha chili sauce
Combine all ingredients, in order, in a large pitcher. Pour into ice-filled pint glasses, filling them ¾ of the way, and top with 2 ounces of vodka, white whiskey or blanco tequila.