Bloody Roman | Craft Beer Cocktail adapted from the famous Chris Cosentino mix. #beercocktail #craftbeercocktail #bloodyroman #hangovercure #tomatococktail
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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
Course: beer cocktail
Servings: 2


  • 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.