Only a chef like Chris Cosentino could come up with a Bloody Mary recipe made with beer, green olives, oysters, tomatoes, capers, chiles, fish sauce, and shallots. It’s his go-to for brunch, so who are we to question genius? Mangia! Mangia!
12 Castelvetrano or other mild green olives, pitted
3 (12-oz) bottles Beer (preferably Anchor Steam), cold
12 oysters (preferably Kumamato or Kusshi), shucked, liquor reserved
Olives, Serrano chilies and chilI threads for garnish
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 chili, and a few chili threads.