.... is called a "Rebel Cocktail". ( Regionally known as a "Redeye". ) When I
lived at home, we used to always have a couple on Christmas morning, but I
love them so much, and there's so little alcohol in it, that I just have a
batch going all the time. Made up a nice batch tonight, and here's the
recipe :

1 large can tomato juice
1 beer - any kind, doesn't matter, so long as it's not dark. I always keep a
six-pack of really cheap beer around the house for fondue, marinades, et.
al.
Couple of generous shakes of Worchestershire sauce
About 3 teaspoons lemon juice
Salt and pepper ( That salt-around-the-rim-thing-like-a-Margerita would
probably work, too. )
Tabasco ( optional, I don't use it )
Celery ( optional, I usually just drop a rib down in the bottle for about a
day, and then remove it. A little celery salt works allright, too. )

Mix that all up, and give it a good shake. Tastes better the day after
making. You can even argue that it's good for you - some days that's all the
vitamin C I get, but I'll have three or four in a row : ) 'Course, you
really have to love tomato juice - which I do.

Just sip from a goblet, and enjoy - MMMM!

- Tess

Tess wrote:
> ... is called a "Rebel Cocktail". ( Regionally known as a "Redeye". ) When I
> lived at home, we used to always have a couple on Christmas morning, but I
> love them so much, and there's so little alcohol in it, that I just have a
> batch going all the time. Made up a nice batch tonight, and here's the
> recipe :
>
> 1 large can tomato juice
> 1 beer - any kind, doesn't matter, so long as it's not dark. I always keep a
> six-pack of really cheap beer around the house for fondue, marinades, et.
> al.
> Couple of generous shakes of Worchestershire sauce
> About 3 teaspoons lemon juice
> Salt and pepper ( That salt-around-the-rim-thing-like-a-Margerita would
> probably work, too. )
> Tabasco ( optional, I don't use it )
> Celery ( optional, I usually just drop a rib down in the bottle for about a
> day, and then remove it. A little celery salt works allright, too. )
>
> Mix that all up, and give it a good shake. Tastes better the day after
> making. You can even argue that it's good for you - some days that's all the
> vitamin C I get, but I'll have three or four in a row : ) 'Course, you
> really have to love tomato juice - which I do.
>
> Just sip from a goblet, and enjoy - MMMM!
>
> - Tess
>
>

Sounds like a hybrid of red beer (beer w/v-8 or snappy tom) and a bloody
Mary.


jim

Jim answered Tess:

>> 1 large can tomato juice
>> 1 beer - any kind, doesn't matter, so long as it's not dark. I always
>> keep a six-pack of really cheap beer around the house for fondue,
>> marinades, et. al.
>> Couple of generous shakes of Worchestershire sauce
>> About 3 teaspoons lemon juice
>> Salt and pepper ( That salt-around-the-rim-thing-like-a-Margerita would
>> probably work, too. )
>> Tabasco ( optional, I don't use it )
>> Celery ( optional, I usually just drop a rib down in the bottle for
>> about a day, and then remove it. A little celery salt works allright,
>> too. )
>>
>> Mix that all up, and give it a good shake. Tastes better the day after
>> making. You can even argue that it's good for you - some days that's all
>> the vitamin C I get, but I'll have three or four in a row : ) 'Course,
>> you really have to love tomato juice - which I do.
>>
>> Just sip from a goblet, and enjoy - MMMM!
>>
>> - Tess
>
> Sounds like a hybrid of red beer (beer w/v-8 or snappy tom) and a bloody
> Mary.

That's what I thought upon FIRST reading it, but then I considered the
"large" can of tomato juice, which I think might mean a gallon of tomato
juice to just one can of beer. Tess did write that it's quite weak, so maybe
that's correct. When I think of red beer, I think of it being MAINLY beer,
or maybe half beer, but not something as weak as the way I interpret Tess's
recipe.

Bob