The Red-Headed Onionista
She has flare and swagger, and is loaded with class and sass! Original yet classic, The Red-Headed Onionista is always, always ready to party. Be prepared to make pitchers full of this hot-headed gem for weekend brunches or anytime you want to light up the room! For an extra-spicy jolt, use a Chili Beer, or go with a lighter Pilsner or smooth Amber Lager.
8 ounces tomato juice or V8 juice, preferably the Spicy Hot V8 juice
Splash of Tabasco sauce
Splash of Worcestershire sauce (store-bought or see homemade recipe below)
4 ounces beer, such as Chili Beer, Pilsner, or Amber Lager
Seasoned salt, to taste
Freshly ground black pepper or garlic pepper, to taste
1 to 2 pearl onions
2 to 4 large green olives with pimiento
1 green onion with stem
1 stalk celery
DIY Worcestershire Sauce
2 cups cider vinegar
1/2 cup soy sauce
1/4 cup light brown sugar
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
Layer the ingredients over the rocks in a highball or pilsner glass, following the order in the ingredients list. Garnish with minced onion sprinkled on top of the drink and stir in, or arrange pearl onions and olives on a skewer. Add green onion and celery to complete the garnish. Yields 1 cocktail.
For DIY Worcestershire Sauce: Combine all the ingredients in a medium-size saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Cook and reduce the mixture by half, about 20 minutes. Strain through a fine sieve, and let cool completely before using. The sauce will keep in a tightly covered container, refrigerated, for 2 to 3 months. Yields about 1 cup.
Adapted from “The Red-Headed Mary” from The Ultimate Beer Lover’s Happy Hour by John Schlimm. Adapted by arrangement with Cumberland House, an imprint of Sourcebooks, Inc. Copyright 2014.