Cocktail & Other Recipes Preparation Style Neat

Bloody Roman

Bloody Roman
Image: / Tim Nusog

Celebrity chef Chris Cosentino begins brunch with this spicy, beer-based, oyster-topped culinary concoction.


  • 12 Castelvetrano or other mild green olives
  • 36 ounces beer (preferably Anchor Steam), chilled
  • Roman mix*
  • 12 oysters (preferably Kumamato or Kusshi), shucked, liquor reserved
  • Garnish: olives
  • Garnish: serrano chiles
  • Garnish: chile threads


Serves 6.

  1. Place 2 olives in each of 6 pint glasses.

  2. Pour half a bottle of beer into each glass and top with the Roman Mix, divided evenly among the glasses.

  3. 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: Pass 3 lbs. heirloom tomatoes, cored and chopped coarsely, through a food mill set over a bowl and fitted with the fine grinding wheel. Add 1 tbsp. capers, rinsed and chopped; 2 Red Fresno chilies, 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; and 1 tsp ground Aleppo pepper and stir well. Season to taste with kosher salt and freshly ground black pepper and stir in 1 tbsp. chopped fresh flat-leaf parsley.