Bloody Roman

Name: Bloody Roman


Yield: Serves 1

Ingredients:

• 12 Castelvetrano or other mild green olives, pitted
• 3 (12-oz) bottles Beer (preferably Anchor Steam), cold
• Roman Mix*
• 12 oysters (preferably Kumamato or Kusshi), shucked, liquor reserved

Garnish: Olives, serrano chiles and chile threads

Glass Guide: Pint Glass

Special Equipment: none


Preparation:

• Place 2 olives in each of 6 pint glasses.
• Pour half a bottle of beer into each glass and top with the Roman Mix, divided evenly among the glasses.
• Place 2 shucked oysters with their liquor in each glass and garnish with an additional olive, a serrano chile and a few chile threads.

*Roman Mix
Ingredients:

• 3 lb Heirloom tomatoes, cored and chopped coarsely
• 1 tbsp Salt-packed capers, rinsed and chopped
• 2 Red Fresno chiles, seeded and chopped
• 1 Shallot, finely diced
• 2 tbsp Chopped pickled peppers (preferably Mama Lil’s)
• 2 tsp Asian fish sauce (preferably Red Boat)
• 1 tsp Cabernet vinegar
• 1 tsp Ground Aleppo pepper
• Kosher salt
• Freshly ground black pepper
• 1 tbsp Chopped fresh flat-leaf parsley

Preparation:

• Pass the tomatoes through a food mill set over a bowl and fitted with the fine grinding wheel.
• Add the capers, chiles, shallot, peppers, fish sauce, vinegar and Aleppo pepper, and stir well. Season to taste with salt and pepper and stir in the parsley.

credits to liquor.com