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Longman & Eagle Bloody Mary Mix

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Vodka and a celery stalk? Not in this Bloody Mary. You can do the ubiquitous breakfast cocktail a zillion ways, but the best we’ve 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.

Makes: 10

  • 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
  • 1½ tablespoons Worcestershire sauce
  • 1½ tablespoons Frank’s hot sauce
  • 2 teaspoons minced onion
  • 2 teaspoons grated fresh garlic
  • juice and zest of 12 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.


Choose a Oatmeal Stout for this recipe

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