Bloody Roman (adapted version of the Cosentino cocktail)
Bloody Roman was created by Chris Cosentino as a drink/appetizer/hangover cure hybrid. It includes West coast oysters and the iconic San Francisco Anchor Steam beer. This is an adaptation of the original recipe - scaled down and with a few hard to find ingredients modified.
Prep Time10 mins
Total Time10 mins
- 1 tsp salt packed capers
- 1 small red Fresno chile finely chopped
- 1 lb heirloom tomatoes if you are lucky one large tomato weighing a pound:
- 1/2 small shallot finely diced
- 2 tsp chopped pickled peppers
- 1/2 tsp good quality fish sauce
- 1/2 tsp or even less of red wine vinegar
- salt and pepper to taste
- 1 tsp fresh parsley finely chopped
- handful of green olives
- 1 12 oz Anchor Steam beer if you want to tune down the bitterness level of the cocktail, consider substituting with a sweeter beer such as a brown ale, Vienna lager or Munich Helles
- 4 oysters West coast varieties such as Kushi recommended
- 2 serrano chiles for garnish
To prepare the Bloody Roman mix, start by peeling and removing the seeds from the tomatoes. If you have a food mill or a food milling attachment to a stand up mixer, cut the prepared tomatoes in chunks and run them through. If you don't use your blender.
To the tomato liquid add the rinsed and chopped capers, shallot and Fresno chile, (optional: two finely diced green olives) pickled peppers, fish sauce, vinegar and parsley. Taste and season with salt and pepper.
In two pint glassed place two green olives each and top off with 6 oz of beer.
Add the Bloody Roman mix on top of the beer and carefully slide two oysters per cocktail (if you like the juice, add that too).
Garnish each glass with a green olive and a serrano chile and enjoy.